No-Knead Water-Rising Twists

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.

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Servings 12

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Bake-Off® Contest 01, 1949

Theodora Smafield

Rockford, Illinois

ingredients 10
Prep Time 40 min
Total Time 1 hr 35 min

Ingredients

2 1/2: to 3 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour

1: cup sugar

1: teaspoon salt

1: pkg. active dry yeast

3/4: cup milk

1/2: cup margarine or butter

1: teaspoon vanilla

2: eggs

1/2: cup chopped nuts

1: teaspoon cinnamon

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll

Calories: 320
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 2g, 2% ),
Cholesterol: 35mg; 35%;
Sodium: 290mg; 290%;
Total Carbohydrate: 47g; 47%
(Dietary Fiber 1g 1% Sugars 18g 18% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 10%;

Exchanges:

2 Starch; 1 Fruit; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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klange82

report Posted Sep. 7, 2011 1:50 AM

In original recipe it says to let rise tie dough in tea towel, allowing ample space for dough to rise. Then place in large mixing bowl and fill with water (75 degrees to 80 degrees F.). Let stand until dough rises to top of water, about 30 to 45 minutes. Remove from water.