 |
Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 10 |
|
they look like you bought them at a bakery but they taste so much better ..........yummm............ courtesy of pillsbury 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:
1. 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.
2. In small saucepan, heat milk and 1/3 cup margarine until very warm (120 to 130°F.).
3. Add warm liquid and eggs to flour mixture; blend at low speed until moistened.
4. Beat 3 minutes at medium speed. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff dough.
5. 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.
6. 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.
7. Grease 2 large cookie sheets.
8. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22x12-inch rectangle.
9. 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.
10. 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.
11. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
12. Heat oven to 375°F. Uncover dough. Bake 9 to 12 minutes or until light golden brown.
13. Brush tops of rolls with glaze. Bake an additional 3 to 5 minutes or until golden brown.
14. Immediately remove from cookie sheets; cool on wire racks. Serve warm.
15. High Altitude (3500-6500 ft) No change.
16. makes 22 rolls
|
|