We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Ring-a-Lings

(32)
  14 reviews
  • 40 min prep time
  • 2 hr 25 min total time
  • 13 ingredients
  • 22 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Perfect for a special breakfast or brunch--impress your guests with this bakery look-alike!

Bake-Off® Contest 07, 1955
Bertha Jorgensen
Portland, Oregon

Ingredients

Dough

4
to 4 1/2 cups Pillsbury BEST® 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

Steps

  • 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.). Add warm liquid and eggs to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff dough. 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.
  • 3 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.
  • 4 Grease 2 large cookie sheets. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22x12-inch rectangle. 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. 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. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
  • 5 Heat oven to 375°F. Uncover dough. Bake 9 to 12 minutes or until light golden brown. Brush tops of rolls with glaze. Bake an additional 3 to 5 minutes or until golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm.
  • 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.). Add warm liquid and eggs to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff dough. 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.
  • 3 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.
  • 4 Grease 2 large cookie sheets. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22x12-inch rectangle. 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. 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. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
  • 5 Heat oven to 375°F. Uncover dough. Bake 9 to 12 minutes or until light golden brown. Brush tops of rolls with glaze. Bake an additional 3 to 5 minutes or until golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll
Calories
240
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
2g
10%
Cholesterol
20mg
7%
Sodium
270mg
11%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
4%
Sugars
12g
12%
Protein
5g
5%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved