Cinnamon Rolls (Uses Pudding Mix) Recipe


Ingredients

3 oz vanilla pudding mix ***
1 1/2 cup milk
1/2 cup maragrine
2 package yeast
1/2 cup warm water
2 each eggs
2 tsp salt
5 1/2 cup flour


Directions

DO NOT USE INSTANT PUDDING FOR THIS RECIPE. COOK PUDDING AND MILK
UNTIL THICK. STIR IN MARGARINE AND COOL TO LUKE WARM. DISSOLVE THE
YEAST IN WARM WATER AND STIR INTO PUDDING MIX. BEAT IN ENOUGH FLOUR
TO MAKE A SOFT DOUGH. (THE SOFTER THE DOUGH THE MORE TENDER THE
ROLLS.) KNEAD ON A FLOURED SURFACE 5 TO 10 MINUTES. PLACE IN A
GREASED BOWL, COVER, LET RISE IN WARM PLACE FOR 1 HOUR OR UNTIL
DOUBLED IN SIZE. PUNCH DOWN. DIVIDE IN HALF. ROLL EACH HALF OUT TO A
1/2 INCH THICKNESS. SPREAD WITH SOFTENED MARGARINE AND SPRINKLE WITH
CINNAMON AND SUGAR MIX. ROLL UP; CUT IN SLICES ABOUT ONE INCH THICK.
PLACE CUT SIDE DOWN ON GREASED BAKING SHEET. COVER AND LET DOUGH RISE
AGAIN. BAKE AT 375 DEG F. FOR 15 MINUTES OR UNTIL LIGHTLY BROWNED.
FROST WITH POWDERED SUGAR ICING IF DESIRED.


Servings: 8 servings

 

 

Cinnamon Rolls (Uses Pudding Mix) Recipe brought to you by Recipe Ideas


Categories: Bread; Breads; Dessert


The History of Recipes

It is quite possible to trace the history of written cooking instructions back into distant history, in truth as far back into history as early Egypt, and maybe further still. Having said that, generally, these early cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.

The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are some ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated.

As we move into Roman times around 25BC a man called Apicius compiled a number of scripts which described recipes enjoyed by the Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. He also recounts how the Roman cooks used a wide range of aromatic flavors, including a few that will be familiar to modern chefs like thyme, mint and asafoetida.

Over the following few centuries, the rich and powerful families of the West tried to lay on the most exotic meals, and consequentially chefs and their recipes increased in prestige. Nevertheless, it was during the 19th century that cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes to help cooks of their time.

The arrival of TV gave us celebrity chefs and the recipe books that accompanied them.

And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on sites such as the one you are reading now.

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