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

We can read the history of meal recipes back into distant history, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. However, in the main part, these old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.

In fact, the most ancient recipe discovered so far, according to food historians is a collection of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated.

Later on, in Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by the Romans. In his works, he describes how the meals were split into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius informs us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavours, including a few that are still present in modern kitchens like basil, rue and parsley.

Later on in the 1400s, knights returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. These new herbs and spices created an eruption in manuscripts on cooking, some of which are now in academic collections.

For the next few years, the wealthy families of Europe strove to serve up the most exotic banquets, and because of this the best chefs and their recipes were at a premium. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them.

By the advent of the twentieth century, recipe books were greatly in demand mostly due to higher levels of literacy, people having increased free time and having more money to spend.

The introduction of the TV brought us TV chefs and the accompanying recipe books.

And that pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes such as those found on our site.

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We hope you enjoy this Cinnamon Rolls (Uses Pudding Mix) recipe.

 


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