Lightly spoon flour into measuring cup; level off. 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 filberts; set aside. In second small bowl, blend glaze
ingredients; cover and set aside.
Grease 2 large cookie sheets. Stir down dough to remove all air
bubbles. On floured surface, roll dough to 22x12-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.
Originally Submitted
4/7/2015
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