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No-Knead Water-Rising Twists

No-Knead Water-Rising Twists
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This first BAKE-OFF® Contest winner originally had a unique rising method. In that procedure, the dough was wrapped in a tea towel and submerged in warm water to rise. In this updated version, we have streamlined the preparation of the dough and the rising method.

Prep Time:
40 Min
Total Time:
1 Hr 35 Min
Makes:
12 rolls
Pillsbury Bake-Off
Theodora Smafield
Rockford, IL
Bake-Off® Contest 01, 1949
-$50,000 GRAND PRIZE WINNER
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INGREDIENTS
2 1/2to 3 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour
1cup sugar
1teaspoon salt
1pkg. active dry yeast
3/4cup milk
1/2cup margarine or butter
1teaspoon vanilla
2eggs
1/2cup chopped nuts
1teaspoon cinnamon
DIRECTIONS
1.Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/2 cup of the sugar, salt and yeast; blend well.
2.In small saucepan, heat milk and margarine until very warm (120 to 130°F.). 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 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 30 to 40 minutes. (Dough will be sticky.)
3.Grease 2 large cookie sheets. In small bowl, combine nuts, remaining 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 cookie sheets. Repeat with remaining dough. Cover; let rise in warm place, about 15 minutes.
4.Heat oven to 375°F. Uncover dough. Bake 8 to 16 minutes or until light golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm.
High Altitude (3500-6500 ft)  No change.
High Altitude (3500-6500 ft)

No change.

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