Ingredients
1/2 oz yeast
1 tbsp sugar
1 cup lukewarm water
1 tsp salt
1 cup milk
6 tbsp oil
1/2 cup sugar
3 eggs
7 cup flour
1 brown sugar
1 light karo syrup
1 chopped walnuts or pecans
Directions
Put yeast and 1 tbl sugar and water in a large bowl. Set aside. Scald
the milk, take off heat. Add oil, 1/2 cup sugar, salt and cool to
lukewarm.
In a separate bowl, mix eggs and milk mixture. Slowly add flour.
Knead lightly, place in a lightly greased bowl and let rise until
double in size. Punch down, take about 1/3 of the dough and roll to
about 1/4" thick. Spread with the following...
Melted butter, sprinkle with white sugar, brown sugar and cinnamon.
Roll dough and cut about 1" thick. Put in *Prepared Pans*
(directions to follow). Cover and let rise until double in size.
Bake at 350 for 25-30 minutes. Let stand for about 1 minute, loosen
rolls from the sides of the pan and turn out on wax paper to cool.
(at least to cool enough so you can pick them up to eat cause they
are best when warm.)
***** Prepared pans: Lightly grease bottom and sides of pan. Put a
thin layer of brown sugar on bottom, chopped walnuts or pecans also.
Lightly drizzle melted butter over the sugar and nuts, then lightly
drizzle white karo syrup over the mixture. If you add too much brown
sugar, butter and syrup all the "sticky" will run off when cooling.
You have to experiment a little to see how much to add to your liking.
Servings: 12 servings
Pecan Cinnamon Buns Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Nut; Pecan
The History of Recipes
It is actually possible to trace the history of recipes way back into antiquity, certainly as far as early Egypt, and maybe further still. Interesting though that is, sadly, these ancient cookbooks were just basic pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to academics is a collection of clay tablets in the Sumerian language which show the preparation 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 blissful. As we move into Roman times 25BC a roman called Apicius compiled a number of documents detailing recipes prepared by wealthy Romans. In his scrolls, he describes how the meals were separated into appetizers, main meal and dessert, something we still use today. Aspicius also recounts how the cooks of his times made use of many herbs and spices, including some that we all recognise such as basil, mint and asafoetida. During the next few centuries, the rich and powerful families of Wesstern Europe competed to lay on the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were at a premium. However, it was during the 19th century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cook books were greatly in demand mostly due to better eduction, more leisure time and disposable income. Like it or not, the introduction of TV gave us TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Pecan Cinnamon Buns recipe.
