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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 27 |
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My twin sister and I (we're 18) love to bake together, and this was one of the first yeast breads we tried. Any day becomes a special occasion when these rich buttery twists are on the menu! But plan ahead...the dough needs to rise overnight. -Charys Rockey, Rochelle, Texas Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1-1/2 cups warm 2% milk (110° to 115°) |
4 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
2 teaspoons salt |
1 cup cold butter, cubed |
4 egg yolks, lightly beaten |
2 egg whites, lightly beaten |
seedless raspberry jam or apricot preserves |
glaze: |
1-1/2 cups confectioners' sugar |
3/4 teaspoon vanilla extract |
2 to 3 tablespoons 2% milk |
Directions:
1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture and egg yolks; stir just until dough clings together. Cover and refrigerate overnight.
2. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 9-in. x 7-in. rectangle. Cut into 7-in. x 1-in. strips. Pinch ends together, forming a circle; twist once to form a figure eight.
3. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 20 minutes.
4. Brush with egg whites. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each twist; fill with jam.
5. Bake at 350° for 14-16 minutes or until golden brown. Remove from pans to wire racks. Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls. Yield: 27 rolls.
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