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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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No-Knead Water-Rising Twists |
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Serves: 12 Print this RecipeServing Size: 1 roll Theadora Smafield - Detroit, Michigan Bake-Off® Contest 1, 1949 Grand Prize Winner This first Bake-Off® Contest winner originally had a unique rising method. In that procedure, the dough was wrapped in a tea towel and submerged in warm water to rise. In this updated version, we have streamlined the preparation of the dough and the rising method. 2 1/2 to 3 1/2 cups all-purpose flour 1/2 cup sugar 1 teaspoon salt 1 package active dry yeast 3/4 cup milk 1/2 cup margarine or butter 1 teaspoon vanilla extract 2 eggs 1/2 cup chopped nuts 1/2 cup sugar 1 teaspoon cinnamon 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 to 130°F.). 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 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, 112 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. Bake 8 to 16 minutes or until light golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 roll): Calories 320; Protein 6g; Carbohydrate 47g; Fat 12g; Sodium 290mg 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 recipe comes from the Cook'n collection. Try Cook'n for FREE!
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