Ingredients
1/2 cup milk, hot
3 tbsp shortening
3 tbsp granulated sugar
1 1/2 tsp salt
1 envlp yeast, active dry
1/2 cup water, warm
1 egg, slightly beaten
3 1/4 cup flour, pre-sifted
1/8 cup butter, melted
1/3 cup brown sugar
1 1/4 tsp cinnamon, ground
1/2 cup raisins (optional)
1 1/3 cup powdered sugar
1 tsp vanilla
6 tsp water, warm
Directions
Calories per serving: Number of Servings: 12 Fat
grams per serving:
: Approx. Cook Time: 30MIN Cholesterol per serving: Marks:
*DIRECTIONS*
ROLLS: In a mixing bowl, combine milk, shortening, granulated sugar
and salt. Soften yeast in warm water. Add to milk mixture. Add egg.
Stir in flour to make a soft dough. Turn onto lightly floured board.
Knead lightly until smooth. Grease 13x9-1/2x2" baking pan. Roll out
dough into rectangle. Brush with butter. Combine brown sugar and
cinnamon. Sprinkle dough with brown sugar mixture and raisins, if
desired. Roll up lengthwise like a jellyroll. Cut into thick slices,
about 1" wide. Arrange in pan. Let rise for about 1 hour. Preheat
oven to 350 degrees; bake for about 30 minutes. Upon removing from
oven, spread immediately with the icing.
ICING: Mix powdered sugar and vanilla with the 6 tsp. warm water to
make a glaze.
Servings: 12 servings
Claudia'a (??) Quick Cinnamon Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Quick
The History of Recipes
Academics have traced the existence of recipes far back into history, in truth as far as the early Egyptians, and maybe even further. Interesting though that is, mostly, these ancient records were just primitive hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe discovered, according to historians is a collection of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Later on, in The time of the romans around 25BC a man called Apicius created a few documents which described recipes prepared by his fellow Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Additionally, he informs us how the Roman chefs used many spices, including a few that will be familiar to modern chefs such as thyme, mint and asafoetida. Later on in the 1400s, knights returning from the crusades brought us many new foods and herbs from the holy land, including basil and rosemary. These new culinary innovations caused an outbreak in recipe books, some of which are now in private collections. For the decades that followed, the rich families of Wesstern Europe tried to serve the most extravagent meals, and consequentially the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cooking publications are increasing in popularity mostly as a result of better eduction, more leisure time and having more money. |
We hope you enjoy this Claudia'a (__) Quick Cinnamon Rolls recipe.
