No-knead water-rising twists

Yield: 12 rolls

Measure Ingredient
2½ cup Up to ...
3½ cup Flour
½ cup Sugar
1 teaspoon Salt
1 pack Active dry yeast
¾ cup Milk
½ cup Butter
1 teaspoon Vanilla
2 \N Eggs
½ cup Chopped nuts
½ cup Sugar
1 teaspoon Cinnamon

(1949 Pillsbury Bake Off Winner) Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 c flour, ½ c sugar, salt and yeast; blend well. In a small saucepan, heat milk and butter until very warm (120 to 130 degrees). Add warm liquid, vanilla and eggs to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in remaining 1½ to 2 ½ c flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, 30 to 40 minutes. (Dough will be sticky.) Grease 2 large cookie sheets. In small bowl, combine nuts, ½ c sugar and cinnamon; blend well. Drop about ¼ c 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 degrees. Uncover dough. Bake 8 to 16 minutes or until light golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm.

Submitted By TERRI WOLTMON On 02-21-95

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