Ring a Lings

By Pat Duran
@kitchenChatter

These are perfect for breakfast or brunch.
This recipe is by a 1955 Pillsbury Bake Off Contest winner,Bertha Jorgensen- her recipe and Pillsbury's Photo!

Rating:

★★★★★ 1 vote

Comments:

6 Comments

Serves:

makes 22 rolls

Prep:

40 Min

Cook:

1 Hr 25 Min

Method:

Bake

Ingredients

4 to 4 1/2 c: pillsbury best all purpose flour
1/3 c: granulated sugar
1 tsp: salt
2 tsp: grated orange peel
2 pkg: active dry yeast
1 c: milk
1/3 c: margarine or butter
2 large: eggs
1 c: powdered sugar
1/3 c: margarine or butter, softened
1 c: filberts, pecans or walnuts ,ground
3 Tbsp: granulated sugar
1/4 c: orange juice
1/4 tsp: orange extract

How to Make Ring a Lings

Step-by-Step

1Dough:
Combine 2 cups of the flour, sugar, salt,orange peel and yeast; mix well. Set aside.
In small saucepan, heat milk and butter until very warm. Add warm liquid and eggs to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
2By 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 a warm place away from draft, until light and doubled in size, 35 to 50 minutes.
3Filling:
In small bowl. blend butter and sugar until smooth. Stir in nuts; set aside.
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Glaze:
In second small bowl, blend glaze ingredients, cover and set aside.
4Making Ring a Lings:
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.
5To 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 about 30-45 minutes.
6Heat oven to 375^. Uncover rolls. Bake 9-12 minutes or until light golden brown. Brush tops of rolls with glaze. Bake for 3-5 minutes until golden brown.
Immediately remove from cookie sheets; cool on wire racks. Serve warm. These freeze well.