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The '40s: No-Knead Water-Rising Twists

These twists from Theodora Smafield of Michigan won the grand prize in the first Pillsbury Bake-Off in 1949. This recipe uses a streamlined method for the preparation of the dough from the original recipe.

21/2 to 31/2 cups Pillsbury all-purpose or unbleached flour

1/2 cup sugar

1 teaspoon salt

1 package active dry yeast

3/4 cup milk

1/2 cup margarine or butter

1 teaspoon vanilla

2 eggs

1/2 cup chopped nuts

1/2 cup sugar

1 teaspoon cinnamon

Lightly spoon flour into measuring cup; level off. In a large bowl, combine 1 cup flour, 1/2 cup sugar, salt and yeast; blend well.

In a small saucepan, heat milk and margarine until warm (120-130 degrees). Add warm liquid, vanilla and eggs to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in remaining 11/2-21/2 cups flour to form soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in a warm place for 30-40 minutes, until light and doubled in size. (Dough will be sticky.)

Grease 2 large cookie sheets. In a small bowl, combine nuts, 1/2 cup sugar and cinnamon; blend well. Drop about 1/4 cup dough into nut mixture; thoroughly coat. Stretch dough to about 8 inches in length; twist into desired shape. Place on greased cookies sheets. Repeat with remaining dough. Cover and let rise in a warm place, about 15 minutes.

Heat oven to 375 degrees. Uncover dough. Bake 8-16 minutes or until light golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm. Makes about 12 rolls.

The Pillsbury Company


Sunday, June 18, 2000



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