Recipe

Ring-a-lings Recipe

Add Step-by-Step Photos	Minitindel / All my dishes 10 months, 2 weeks ago they look like you bought them at a bakery but they taste so much better ..........yummm............ courtesy of pillsbury Prep:40m Cook:18m Servings:10	Minitindel
	ringalings

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Fans

binky67

jett2whit

gapeach55

juels

Ingredients

Dough

4- to 4 1/2 cups- 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

1/4 cup orange juice

Directions

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.

High Altitude (3500-6500 ft) No change.

makes 22 rolls

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