Ingredients
2 cup water, warm (not hot)
1 package dry yeast
1 tbsp sugar
2 tsp salt
6 cup all-purpose flour (approx)
1 shortening (soft)
1 egg white, unbeaten
Directions
Measure warm, not hot, water into bowl. Sprinkle dry yeast over
water; stir until dissolved. Add sugar, salt, and 3 cups flour. Stir
to mix; then beat until smooth. Stir in 3 cups more flour.
Turn dough out onto lighlty floured board. Knead until smooth and
elastic, about 10 minutes. Place in greased bowl, and brush the top
with soft shortening. Cover. Let rise in warm place, free from draft,
until doubled in bulk, about 1 hour.
Punch dough down and turn out onto lightly floured board. Divide
dough in half. Form each half into a roll about 10 inches long.
Cover and let rest 5 minutes. Cut into 10 equal pieces and form into
smooth balls. Place balls about 3 inches apart on a lightly greased
baking sheet. With scissors, make a cross 1/2 inch deep in the top of
each roll by making two snips at right angles to each other. Cover
and let rise until doubled.
Bake at 425 degrees for 15 ot 20 minutes. Remove from oven. Brush
rolls with egg white and reutrn to oven for 2 minutes. Remove from
baking sheet. Serve either hot or cold.
Note: This makes a crusty roll very similar to the long loaves found
in France.
SOURCE: Southern Living Magazine, December, 1972. Typed for you by
Nancy Coleman.
Servings: 20 rolls
Continental Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Recipes as an idea can be found far back into the distant past, certainly as far back into recorded history as the ancient Egyptians, and maybe further still. Having said that, these, ancient recipes were just basic pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history is a collection of stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Later on, in The time of the romans 25BC a roman called Apicius wrote some documents detailing recipes enjoyed by the Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, main meal and desserts, something we still use today. This early Roman chef recounts how the cooks of his times made use of many different herbs, including a few that will be familiar to modern chefs for example basil, fennel and dill. Over the succeeding few centuries, the powerful and wealthy houses competed to serve up the most extravagent banquests, and as a consequence, the best cooks and their recipe collections could command a high salary. However, it wasn`t until the 19th century that cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing the recipes of their peers. The TV revolution gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Continental Rolls recipe.
