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Ring-a-Lings

Name: Ring-a-Lings
Prep time: 40 min
Total time: 2 h 25 min
Yield: 22
Ingredients: 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; 1 cup powdered sugar; 1/3 cup margarine or butter, softened; 1 cup filberts, pecans or walnuts, ground; 3 tablespoons sugar; 1/4 cup orange juice

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Prep 40 min
Total 2 hr 25 min
Ingredients 13
Servings 22

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

By Pillsbury Kitchens

Updated Dec 2, 2005

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.

Nutrition Information

240 Calories, 10g Total Fat, 5g Protein, 32g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Roll

Calories: 240

Calories from Fat: 90

Total Fat: 10g; 15%

Saturated Fat: 2g; 10%

Cholesterol: 20mg; 7%

Sodium: 270mg; 11%

Total Carbohydrate: 32g; 11%

Dietary Fiber: 1g; 4%

Sugars: 12g

Protein: 5g

% 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.