Serves: 16
Total Calories: 193

1 cup water
1/4 cup margarine or butter, softened
1 egg
3 1/2 cups bread flour
1/3 cup sugar
1 teaspoon salt
1 1/2 teaspoons bread machine or quick active dry yeast
Walnut Filling(Below)
Maple Icing(Below)
Walnut Filling:
1/4 cup finely chopped walnuts
2 tablespoons maple syrup
2 tablespoons margarine or butter, softened
1/2 teaspoon ground cinnamon
Maple Icing:
1 cup powdered sugar
1/2 teaspoon imitation maple flavoring
About 1 tablespoon milk

Measure carefully, placing all ingredients except Walnut Filling and Maple Icing in bread machine pan in the order recommended by the manufacturer.

Select Dough/Manual cycle. Do not use delay cycles.

Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Prepare Walnut Filling.

Grease rectangular pan, 13x9x2 inches. Roll or pat dough into 16x10-inch rectangle on lightly floured surface. Spread half of the filling lengthwise down center third of rectangle. Fold one outer third of dough over filling spread remaining filling over folded dough. Fold remaining third of dough over filling pinch edge to seal.

Cut crosswise into sixteen 1-inch strips. Holding a strip at each end, twist in opposite directions. Place strips about 1 inch apart in pan, forming 2 rows or 8 strips each. Cover and let rise in warm place 50 to 60 minutes or until double. (Dough is ready if indentation remains when touched.)

Heat oven to 350°. Bake 35 to 40 minutes or until golden brown. Drizzle Maple Icing over warm twists. Serve warm.

For Walnut Filling:
Mix all ingredients.

For Maple Icing:
Mix all ingredients until smooth and thin enough to drizzle.

1 twist: 190 calories (55 calories from fat) 6g fat (1g saturated) 15mg cholesterol 230mg sodium 32g carbohydrate (1g dietary fiber) 3g protein.

Do-ahead Note
After you have placed the twists in the pan, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.

Shaping
Spread filling lengthwise down center third of rectangle. Fold one outer third of dough over filling spread with remaining filling over folded dough. Cut crosswise into 16 1-inch strips. Holding a strip at each end, twist in opposite directions.

From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 16
Total Calories: 193
Calories from Fat: 51

More Recipes from the Betty Crocker's Best Bread Machine Cookbook Cookbook:
Bagels
Cheese Filled Breadsticks
Chocolate Caramel Sticky Buns
Chocolate S'mores Buns
Crescent Rolls
Crusty Homemade Bread Bowls
Curry Rice Dinner Rolls
Dinner Rolls
Dried Blueberry Lemon Rolls
Dried Cherry Petits Pains
Festive Raspberry Rolls
Glazed Cinnamon Rolls
Hit-the-Trail Breadsticks
Honey Lemon Sweet Rolls
Hot Cross Buns
Maple Walnut Twists
Orange Pecan Buns
Parmesan Twists
Raisin Brioche
Sticky Rolls
Strawberry And Poppy Seed Rolls
Sugared Doughnuts
Whole Wheat Buttermilk Rolls
Whole Wheat Dinner Rolls