Serves: 5
Probably none of this has to do with breakfast itself, for although breakfast has changed, chances are that people haven't. Breakfasts of old were the biggest meal of the day-several kinds of meat, cheeses, breads and hot cereals were common, as farmers and laborers filled up for a long laborious day. The Industrial Revolution brought desk jobs, mornings grew more rushed and cold cereal or a store-bought muffin became standard breakfasts. Thankfully, brunch sprang up to preserve the foods and traditions of breakfast, and the leisurely weekend meal has become an important one for many families and a special time for entertaining.
Sweet rolls and coffee cakes have always been a prominent part of the Bake-Off® Contest and have remained fairly traditional. Early recipes like 1949's No-Knead Water-Rising Twists and 1955's Ring-A-Lings call for the most basic pantry ingredients: flour, leavening, a sweetener, shortening and nuts. Today even the most sophisticated recipes, such as the 1990's Blueberry Poppy Seed Brunch Cake, require nothing more extraordinary than contemporary common pantry ingredients, in this case poppy seed and lemon peel.
Despite how breakfasts, lifestyles or tastes change, people still prefer not to be surprised too much in the morning. If breakfast routines have borne out anything over the years, it is that no matter whether people are at their best or worst at the start of the day, they can't help but be encouraged by something a bit traditional, and a little sweet, in the morning.
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This 05: Sweet Rolls and Coffee Cakes recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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