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Cook'n with Betty Crocker 
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Ring-A-Lings |
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Serves: 22 Print this RecipeServing Size: 1 roll Bertha Jorgensen - Portland, Oregon Bake-Off® Contest 7, 1955 Grand Prize Winner Bertha Jorgensen's method of filling, twisting and shaping her orange flavored yeast rolls has been copied in many recipes since 1955. Judges that year were so impressed with the eating quality of her hazelnut-filled rolls and innovative shaping, they picked hers as the best recipe in America's premier cooking event. DOUGH 4 to 4 1/2 cups all-purpose flour 1/3 cup sugar 2 teaspoons salt 2 teaspoons grated orange peel 2 packages active dry yeast 1 cup milk 1/3 cup margarine or butter 2 eggs FILLING 1 cup powdered sugar 1/3 cup margarine or butter, softened 1 cup hazelnuts (filberts), pecans or walnuts, ground GLAZE 3 tablespoons sugar 1/4 cup orange juice In large bowl, combine 2 cups of the flour, 1/3 cup sugar, salt, orange peel and yeast; mix well. In small saucepan, heat milk and 1/3 cup margarine until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff dough. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85° F.) until light and doubled in size, 35 to 50 minutes. In small bowl, blend powdered sugar and 1/3 cup margarine until. smooth. Stir in hazelnuts; set aside. In second small bowl, blend glaze ingredients; set aside. Grease 2 large cookie sheets. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22 x 12-inch rectangle. Spread filling mixture lengthwise over half of dough. Fold dough over filling. Cut crosswise into 1-inch strips; twist each strip 4 to 5 times. To shape rolls, hold folded end of strip down on greased cookie sheet to form center; coil strip around center. Tuck loose end under. Repeat with remaining twisted strips Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. Heat oven to 375°F. Uncover dough. Bake 9 to 12 minutes or until light golden brown. Brush tops of rolls with glaze. Bake an additional 3 to 5 minutes or until 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 230; Protein 5g; Carbohydrate 32g; Fat 10g; Sodium 270mg 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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