No-knead Water-rising Twists Recipe
Yield: 12 rollsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Up to ...,
1/2 cup: Butter,
3 1/2 cup: Flour,
1 t: Vanilla,
1/2 cup: Sugar,
2: Eggs,
1 t: Salt,
1/2 cup: Chopped nuts,
1 package: Active dry yeast,
1/2 cup: Sugar,
3/4 cup: Milk,
1 t: Cinnamon,
Directions:
(1949 Pillsbury Bake Off Winner) Lightly spoon flour into measuring
cup; level off. In large bowl, combine 1 c flour, 1/2 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 1 1/2 to 2 1/2 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, 1/2 c
sugar and cinnamon; blend well. Drop about 1/4 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
Source from luhu.jp
cup; level off. In large bowl, combine 1 c flour, 1/2 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 1 1/2 to 2 1/2 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, 1/2 c
sugar and cinnamon; blend well. Drop about 1/4 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
Source from luhu.jp