Ring-a-Lings

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

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Servings 22

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( 30 ) Ratings

30 Ratings

5 Stars 18%

4 Stars 16%

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Member Reviews ( 11 )

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Bake-Off® Contest 07, 1955

Bertha Jorgensen

Portland, Oregon

ingredients 13
Prep Time 40 min
Total Time 2 hr 25 min

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

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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.). 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; 10%
(Saturated Fat 2g, 2% ),
Cholesterol: 20mg; 20%;
Sodium: 270mg; 270%;
Total Carbohydrate: 32g; 32%
(Dietary Fiber 1g 1% Sugars 12g 12% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 1/2 Fruit; 2 Fat;

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

Review & Comments

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Sharille

report Posted Nov. 3, 2012 4:32 PM

My mom used to make these and they are wonderful. I still remember the small bake off cookbook that she used. Now i'm looking up others from that same book on here. Thanks for sharing these.

Sharille

report Posted Nov. 3, 2012 4:30 PM

Dear Pillsbury, Thanks so much for posting these old recipes from the Bake-off cookbook published in the 50's. My mother made these and others from that book and they were the BEST!! Now I'm busy looking up others from that cookbook on this site. Love this site!!

cdkpdx

report Posted Jun. 29, 2012 7:14 PM

My mom started making these almost as soon as the recipe was published for the Bake-off in 1957. They were a treat when we were kids, and I've not made them for years! They are a favorite of mine. Going to start a batch right now - have a road trip on Sunday, and these will be really good to eat on the way to the Mariner's game.

dimples2011

report Posted Nov. 26, 2011 2:21 PM

Is there a video showing how to make them?

BarbaraJeanL

report Posted Feb. 11, 2011 7:28 AM

I have made this recipe for years since my mother first introduced it to the family from the Bake off contest. Now it is not Christmas without someone making a huge batch of these for all of us. Much easier to make now with food processors and preshelled filberts. Try it you'll love it.