Ring-a-Lings
From minitindel 15 years ago
- 18 minutes to make
- Serves 10
they look like you bought them at a bakery but they taste so much better ..........yummm............ courtesy of pillsbury
Ingredients
- Dough shopping list
- 4- to 4 1/2 cups- All Purpose or unbleached flour shopping list
- 1/3- cup sugar shopping list
- 2 -teaspoons salt shopping list
- 2 -teaspoons grated orange peel shopping list
- 2 -pkg. active dry yeast shopping list
- 1 -cup milk shopping list
- 1/3 -cup margarine or butter shopping list
- 2- eggs shopping list
- Filling shopping list
- 1 -cup powdered sugar shopping list
- 1/3 -cup margarine or butter, softened shopping list
- 1 cup filberts, pecans or walnuts, ground shopping list
- glaze shopping list
- 3 tablespoons sugar shopping list
- 1/4 cup orange juice shopping list
How to make it
- 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
People Who Like This Dish 4
- gapeach55 Covington, GA
- jett2whit Union City, GA
- juels Clayton, NC
- jeffsgirl Medford, OR
- crazeecndn Edmonton, CA
- minitindel THE HEART OF THE WINE COUNTRY, CA
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The Rating
Reviewed by 4 people-
Ding ding! These sound like a knockout winner.
jett2whit
in Union City loved it
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This is my kind of breakfast! I love stuff like this and this is a definate winner. Thanks TinkieBell.
gapeach55
in Covington loved it
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Oh, I love the filling and glaze here! These sound simply divine! Saved, high 5!
juels
in Clayton loved it
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