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Title: No-Knead Water-Rising Twists
Categories: Bread
Yield: 12 Rolls
| 2 1/2 | c | Flour (may need 3/12 c) |
| 1/2 | c | Sugar |
| 1 | ts | Salt |
| 1 | pk | Active dry yeast |
| 3/4 | c | Milk |
| 1/2 | c | Margarine or butter |
| 1 | ts | Vanilla |
| 2 | Eggs | |
| 1/2 | c | Nuts; chopped |
| 1/2 | c | Sugar |
| 1 | ts | Cinnamon |
Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/2 cup sugar, salt and yeast; blend well.
In small saucepan, heat milk and margarine until very warm (120 - 130 F.). Add warm liquid, vanilla and eggs to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hadn, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 F) until light and doubled in size, 30 to 40 minutes. (Dough will be sticky.)
Grease 2 large cookie sheets. In small bowl, combine nuts, 1/2 cup sugar and cinnamon; blend well. Drop about 1/4 cup dough into nut mixture; thoroughly coat. Stretch dough to about 8 inches in length; twist into desired shape. Place on greased cookie sheets. Repeat with remaining dough. Cover; let rise in warm place, about 15 minutes.
Heat oven to 375 F. Uncover dough. Back 8 to 16 minutes or until light golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm.
By Theodora Smatfield, Michigan. This recipe won the first Pillsbury BAKE-OFF contest in 1949. The original recipe had a unique rising method. The dough was wrapped in a tea towel and submerged in warm water to rise. In this updated version, the recipe and preparation has been streamlined.
Calories: 1 roll = 320
Typed for you by Joyce Kohl
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