4- 4.5 cups Pillsbury BEST® All Purpose or Unbleached Flour
1/3 cup sugar
2 teaspoons salt
2 teaspoons grated orange peel
2 pkg. 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 filberts, pecans or walnuts, ground
Glaze
3 tablespoons sugar
Instructions
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
5/3/2010
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