Serves: 12
Total Calories: 209
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 No-Knead Water-Rising Twists recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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