Suzy Neal's Peanut Butter Pretzel Rolls — 2019 National Festival of Breads Finalist

Barry and I attended the National Festival of Breads in Manhattan last year. I vowed I would make most, if not all, of the recipes that made it to the national competition. It’s been almost a year and  finally tried a recipe today. Better late than never!

Suzy Neal, Sautee Nacoochee, Georgia created Peanut Butter Pretzel Rolls for the event, and had this to say on the festival's website, "I created my recipe as a nod to childhood. My favorite lunchbox was one that included a peanut butter and jelly sandwich, pretzels, and banana lovingly packed by my mom." She was the Food Blogger Division Finalist, just one of eight finalists from all over the United State.

The recipe is as it appears on the National Festival of Breads website with a few of my additional explanations in parenthesis. Two of the festival sponsors included RED STAR® and KING ARTHUR®.

Above: My take on Peanut Butter Pretzel Rolls
Below: National Festival of Breads photo of Susy Neal's completed rolls made on-site in Manhattan, KS.

For information about the next festival to be held on Saturday, June 12, 2021, click on National Festival of Breads.

Peanut Butter Pretzel Rolls   Yield: 14 rolls

Suzy Neal, Food Blogger Division Finalist / 2019 National Festival of Breads

Yield: 14 rolls 

Ingredients

Dough

2 cups warm water (110°F – 115°F)

2 tablespoons honey

1 (1/4 ounce) package RED STAR® Platinum Superior Baking Yeast®

1/2 cup powdered peanut butter - Suzy uses PB2 Powdered Peanut Butter.

1 tablespoon vegetable oil, plus 2 teaspoons (for oiling the proofing bowl)

1 tablespoon unsalted butter, melted

2 teaspoons kosher salt

5 – 5 1/4 cups KING ARTHUR® Unbleached All-Purpose Flour

Boiling Solution

10 cups water

½ cup baking soda

Topping

1 large egg yolk plus 2 teaspoons water

¼ cup coarsely chopped roasted salted peanuts

1 – 1 ½ teaspoons KING ARTHUR® Pretzel Salt

Directions

1. In bowl of stand mixer fitted with dough hook, combine water, honey and yeast; let proof 5 minutes.
   
2. Mix in powdered peanut butter, 1 tablespoon vegetable oil, butter and salt. Gradually add enough flour to form a soft dough that pulls away from sides of bowl. 
   
   
   
   
3. Knead dough with hook 3 – 4 minutes to form a smooth dough. Grease large bowl with 2 teaspoons vegetable oil. Place dough in bowl, turning to coat. Cover; let rise in warm place until doubled. 

   

   Dough is oiled and ready to begin rising. 

4. Preheat oven to 400°F. 
5. Deflate dough and turn out on floured work surface. 
6. Scale 3-ounce pieces of dough; shape into smooth rolls. 
   
   
   
   
   
   
   
7. Place rolls on a greased 12” x 18” pan or lined with nonstick baking mat. (I used 2 baking sheets.)
8. In 4-quart or larger Dutch oven, combine water and baking soda, bring to a boil. Boil 3 rolls at a time for 40 – 45 seconds, turning occasionally. Use slotted spoon to remove rolls to pan. (I did place rolls on a cooling rack and allowed them to dry slighty/)
   
9. Using a sharp knife, cut ¼” deep “X” in the top of rolls. (Since my rolls were drying on a rack, I moved them to silicon-lined baking sheet at this point.) Beat together egg yolk and water; brush on rolls. Sprinkle on peanuts and salt. 
   
10. Bake on middle rack of oven 20 – 25 minutes until dark golden brown and internal temperature is 205°F – 210°F.  (I rotated rolls halfway through the baking + also moved the rolls on upper rack to bottom and vice versa.)
    
11. Remove rolls to a rack and cool. 
    
12. Serve with butter and jam. (I made a simple peanut butter dipping sauce to go with our pretzels; recipe follows.)
    

Nutritional Information Per Serving (1 ROLL, 115g): 233 calories, 45 calories from fat, 5g fat, 1g saturated fat, 0g trans fat, 15mg cholesterol, 517mg sodium, 40g total carbohydrate, 3g dietary fiber, 3g sugars, 7g protein, 92mcg folate, 2mg vitamin C, 3mg iron.

Peanut Butter Dipping Sauce 

1/2 cup peanut butter

3/4 cup powdered sugar

About 1/4 cup whole milk.

1. Place peanut butter and powdered sugar. 
2. Slowly add milk, stirring and adding more under it is dipping sauce consisntency—not too thin but not too thick. 

Recipe without photos . . .
Peanut Butter Pretzel Rolls   Yield: 14 rolls

Suzy Neal, Food Blogger Division Finalist / 2019 National Festival of Breads

Yield: 14 rolls 

Ingredients

Dough

2 cups warm water (110°F – 115°F)

2 tablespoons honey

1 (1/4 ounce) package RED STAR® Platinum Superior Baking Yeast®

1/2 cup powdered peanut butter - Suzy uses PB2 Powdered Peanut Butter.

1 tablespoon vegetable oil, plus 2 teaspoons (for oiling the proofing bowl)

1 tablespoon unsalted butter, melted

2 teaspoons kosher salt

5 – 5 1/4 cups KING ARTHUR® Unbleached All-Purpose Flour

Boiling Solution

10 cups water

½ cup baking soda

Topping

1 large egg yolk plus 2 teaspoons water

¼ cup coarsely chopped roasted salted peanuts

1 – 1 ½ teaspoons KING ARTHUR® Pretzel Salt

Directions

1. In bowl of stand mixer fitted with dough hook, combine water, honey and yeast; let proof 5 minutes.
2. Mix in powdered peanut butter, 1 tablespoon vegetable oil, butter and salt. Gradually add enough flour to form a soft dough that pulls away from sides of bowl. 
3. Knead dough with hook 3 – 4 minutes to form a smooth dough. Grease large bowl with 2 teaspoons vegetable oil. Place dough in bowl, turning to coat. Cover; let rise in warm place until doubled. 
4. Preheat oven to 400°F. 
5. Deflate dough and turn out on floured work surface. 
6. Scale 3-ounce pieces of dough; shape into smooth rolls. 
7. Place rolls on a greased 12” x 18” pan or lined with nonstick baking mat. (I used 2 baking sheets.)
8. In 4-quart or larger Dutch oven, combine water and baking soda, bring to a boil. Boil 3 rolls at a time for 40 – 45 seconds, turning occasionally. Use slotted spoon to remove rolls to pan. (I did place rolls on a cooling rack and allowed them to dry slighty.)
9. Using a sharp knife, cut ¼” deep “X” in the top of rolls. Beat together egg yolk and water; brush on rolls. Sprinkle on peanuts and salt. (Since my rolls were drying on a rack, I moved them to silicon-lined baking sheet at this point.)
10. Bake on middle rack of oven 20 – 25 minutes until dark golden brown and internal temperature is 205°F – 210°F.  (I rotated rolls halfway through the baking + also moved the rolls on upper rack to bottom and vice versa.)
11. Remove rolls to a rack and cool. 
12. Serve with butter and jam. (I made a simple peanut butter dipping sauce to go with our pretzels; recipe follows.)

Nutritional Information Per Serving (1 ROLL, 115g): 233 calories, 45 calories from fat, 5g fat, 1g saturated fat, 0g trans fat, 15mg cholesterol, 517mg sodium, 40g total carbohydrate, 3g dietary fiber, 3g sugars, 7g protein, 92mcg folate, 2mg vitamin C, 3mg iron.

Peanut Butter Dipping Sauce 

1/2 cup peanut butter

3/4 cup powdered sugar

About 1/4 cup whole milk.

1. Place peanut butter and powdered sugar. 
2. Slowly add milk, stirring and adding more under it is dipping sauce consisntency—not too thin but not too thick. 

Easy No-Bake Chocolate Oat Bars

While I normally prefer baked cookies, these sounded good and easy, too. They are quite rick so I cut them into small squares. 

Easy No-Bake Chocolate Oat Bars     Makes one 8x8-inch pan

1 cup (2 sticks) butter

1/2 cup brown sugar, packed

3 to 3 1/4 cups old-fashioned oats (uncooked0

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1 teaspoon vanilla

1 cup  chocolate chips (dark, semi-sweet or milk or any combination of chips)

3/4 cup chunky peanut butter

1. Line an 8x8-inch baking dish with parchment paper allowing edges to overlap for easy removal; set aside. 
2. In a medium saucepan, combine the butter and brown sugar.
   
3. Heat over low-heat until the butter has melted and the sugar has dissolved.
   
4. Add 3 cup oats, cinnamon, kosher salt and vanilla. Stir to thoroughly combine. If mixture seems wet, add remaining oats.
   
5. Cool for about 4 to 5 minutes. 
6. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly pressing down to compact. (I covered oat mixture with wax paper and used quite a bit of effort to push and compact this layer. 
   
7. In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined. 
8. Pour all but 1/4 cup of the chocolate mixture into the pan over the pressed oats; reserve the1/4 cup for drizzling on top of bars.. 
   
9. Top with the remaining oats and again compact.
   
10. Spread with remaining chocolate mixture.
11. Refrigerate for 4 hours, or until set.
    

Recipe without photos . . 

Easy No-Bake Chocolate Oat Bars     Makes one 8x8-inch pan

1 cup (2 sticks) butter

1/2 cup brown sugar, packed

3 to 3 1/4 cups old-fashioned oats (uncooked0

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1 teaspoon vanilla

1 cup dark chocolate chips (dark, semi-sweet or milk or any combination of chips)

3/4 cup chunky peanut butter

1. Line an 8x8-inch baking dish with parchment paper allowing edges to overlap for easy removal; set aside. 
2. In a medium saucepan, combine the butter and brown sugar.
3. Heat over low-heat until the butter has melted and the sugar has dissolved.
4. Add 3 cup oats, cinnamon, kosher salt and vanilla. Stir to thoroughly combine. If mixture seems wet, add remaining oats.
5. Cool for about 4 to 5 minutes. 
6. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly pressing down to compact. (I covered oat mixture with wax paper and used quite a bit of effort to push and compact this layer. 
7. In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined. 
8. Pour all but 1/4 cup of the chocolate mixture into the pan over the pressed oats; reserve the1/4 cup for drizzling on top of bars.. 
9. Top with the remaining oats and again compact.
10. Spread with remaining chocolate mixture.
11. Refrigerate for 4 hours, or until set

FUN with Focaccia!

 I have been wanting to try my hand at decorating focaccia with veggies and herbs. My decorating choices were limited right now but I enjoyed the process. Can't wait until we have fresh-from-the garden peppers and other veggies for a real masterpiece with dough as my canvas! 

A potato and potato water create a light, flavorful dough with a nicely browned exterior and soft interior that is complete with the requisite interior holes.

Tear it off (or cut into pieces) as an accompaniment to soups and salads. Split in half and fill with chicken salad, deli meat or cheese. Or, use it for a grilled cheese sandwich.

potato to this dough gives it a beautiful lightness and adds a great deal to the flavor. Crunchy on the outside, light, tender and a crumb with lots of holes! Top it with your favorite - Fresh rosemary, italian herb mix, or roasted garlic. Of course, sea salt & olive oil are a must! Use leftovers to grill panini sandwiches or slice a section in half and make a decadent grilled cheese! 

Focaccia with potato dough 

Dough:

1 very large or 2 medium russet potato, peeled and quartered 

1 1/2 teaspoon active dry yeast


1 cup warm (105-115 °) potato water, divided (if there is not enough potato water, add regular water to equal a cup)

2 1/2 to 3 cups all purpose flour, divided  (Pride of the Prairie flour from Farmer Direct Foods, New Cambria, KS)  

2 tablespoons olive oil, plus extra for pan and topping


1 1/4 teaspoon kosher salt


Toppings: olive oil, 
fresh minced rosemary, or your favorite herbs, coarse sea salt or kosher salt 

1. Potato Prep: Bring about 3 cups of salted water to a boi; in a small saucepan. Add peeled, quartered potato and simmer until tender. Drain the potato (saving water to use in dough); cool. Press cooled potato through a ricer or the large holes of a box grater to measure 1 1/2 cups total. Potato should be lightly packed when measuring. 
2. Dough: To the mixing bowl of a stand mixer add yeast, 1/2 cup of warm water and 1/2 cup of the flour Mix well with a wire whip. Cover bowl with plastic wrap and let sit for 20 minutes. Mixture will be bubbly. 

   

   Above: Yeast, water & flour mixture added to the bowl.
   Below: Mixture after 20 minutes. 

   
3. Add: 2 cups additional flour, oil, salt, the last 1/2 cup of the warm water and 1 1l2 cups potatoes. Mix on low speed using the paddle attachment until dough comes together in the bowl. 
   
4. Switch out to the dough hook and mix on medium/medium high speed for approximately 5 minutes, add additional flour just a little at a time if dough starts to become sticky at the bottom of the bowl. Avoid adding too much flour—the dough should be very soft.. 
5. Place dough in a bowl that has been drizzled with extra olive oil; turn dough to oil both sides and then cover. 
6. 1^st’Rise: Let rise in a warm place until double in bulk, about 30 minutes. 
7. Pan Prep: Drizzle a 15 1/2 x 10 1/2-inch rimmed cookie sheet or 2 smaller pans with a couple of tablespoons of olive oil. Generously oil the pan and the sides. 
8. Shaping Dough: Transfer the wet dough into the pan and let rest for about 10 minutes to relax gluten.  
9. Begin shaping the dough to fit the pan—starting at one side, softly press fingers into dough. Add herbs and salt or use veggies and herbs to decorate the top. Brush or drizzle with a little more olive oil.
   
   
   
   
   
   
   
10. 2^nd Rise: Cover the dough with plastic wrap that has been lightly sprayed with pan release. to prevent sticking. 
11. Let rise in a warm spot until the dough is puffy and has doubled, anywhere from 30 minutes. (Time is flexible – could be longer or could bake focaccia immediately omitting 2^nd rise – it just won’t be as puffy.)
12. When dough has doubled, carefully remove the wrap and dimple the dough a few more time.
13. Baking: Adjust oven rack to the middle of the oven and preheat to 425°. 
14. Bake bread for 15 minutes; turn the pan around and finish baking the bread for 6 to 10 minutes more or until bread is golden brown. 
15. Remove from oven, remove from baking pan and transfer to a wire rack. 
16. Place cooled bread in a plastic bag or wrap in foil; it also freezes well. 

Recipe without photos . . .

Focaccia with potato dough 

Dough:

1 very large or 2 medium russet potato, peeled and quartered 

1 1/2 teaspoon active dry yeast


1 cup warm (105-115 °) potato water, divided (if there is not enough potato water, add regular water to equal a cup)

2 1/2 to 3 cups all purpose flour, divided (Pride of the Prairie flour from Farmer Direct Foods, New Cambria, KS)  

2 tablespoons olive oil, plus extra for pan and topping


1 1/4 teaspoon kosher salt


Toppings: olive oil, 
fresh minced rosemary, or your favorite herbs, coarse sea salt or kosher salt 

1. Potato Prep: Bring about 3 cups of salted water to a boi; in a small saucepan. Add peeled, quartered potato and simmer until tender. Drain the potato (saving water to use in dough); cool. Press cooled potato through a ricer or the large holes of a box grater to measure 1 1/2 cups total. Potato should be lightly packed when measuring. 
2. Dough: To the mixing bowl of a stand mixer add yeast, 1/2 cup of warm water and 1/2 cup of the flour Mix well with a wire whip. Cover bowl with plastic wrap and let sit for 20 minutes. Mixture will be bubbly. 
3. Add: 2 cups additional flour, oil, salt, the last 1/2 cup of the warm water and 1 1l2 cups potatoes. Mix on low speed using the paddle attachment until dough comes together in the bowl. 
4. Switch out to the dough hook and mix on medium/medium high speed for approximately 5 minutes, add additional flour just a little at a time if dough starts to become sticky at the bottom of the bowl. Avoid adding too much flour—the dough should be very soft.. 
5. Place dough in a bowl that has been drizzled with extra olive oil; turn dough to oil both sides and then cover. 
6. 1^st’Rise: Let rise in a warm place until double in bulk, about 30 minutes.  
7. Pan Prep: Drizzle a 15 1/2 x 10 1/2-inch rimmed cookie sheet or 2 smaller pans with a couple of tablespoons of olive oil. Generously oil the pan and the sides. 
8. Shaping Dough: Transfer the wet dough into the pan and let rest for about 10 minutes to relax gluten.  
9. Begin shaping the dough to fit the pan—starting at one side, softly press fingers into dough. Add herbs and salt or use veggies and herbs to decorate the top. Brush or drizzle with a little more olive oil
10. 2^nd Rise: Cover the dough with plastic wrap that has been lightly sprayed with pan release. to prevent sticking. 
11. Let rise in a warm spot until the dough is puffy and has doubled, anywhere from 30 minutes. (Time is flexible – could be longer or could bake focaccia immediately omitting 2^nd rise – it just won’t be as puffy.)
12. When dough has doubled, carefully remove the wrap and dimple the dough a few more time.
13. Baking: Adjust oven rack to the middle of the oven and preheat to 425°. 
14. Bake bread for 15 minutes; turn the pan around and finish baking the bread for 6 to 10 minutes more or until bread is golden brown. 
15. Remove from oven, remove from baking pan and transfer to a wire rack. 
16. Place cooled bread in a plastic bag or wrap in foil; it also freezes well

Warm Israeli (Pearl) Couscous as a side dish

It’s a pasta dish of a different sort! Yes, Israeli (pearl) couscous is actually pasta formed into small pearl shapes. It’s larger than regular couscous but both are made of semolina flour (or whole-wheat flour, depending on the brand), The flour-water dough that is the basis for Israeli couscous is machine-extruded to form tiny beads or pearls, which are then toasted dry in oven. And, pearl couscous is cooked like most pastas—in boiling water for about 10 minutes or so.

Since Israeli couscous was included in our pasta inventory, now seems like a perfect time to try out a new side dish recipe . . . 

Warm Israeli (Pearl) Couscous 

About 2 to 3 tablespoons extra virgin olive oil

1/2 onion, diced

1 cup Israeli (pearl) couscous

2 garlic cloves, minced or puréed

1 1/2 to 2 cups broth or water (add salt if using water)

1/2 to 3/4 cup Parmesan + extra for garnishing

Cherry or grape tomatoes, halved

1 sprig chopped parsley or slivered basil leaves

Salt and pepper to taste

1. Heat a large saucepan over medium to medium-high heat, add olive oil and when heated, add onion. Sauté onion until it becomes transulent, then add couscous and garlic; stirring often, until it colors very lightly and smells aromatic and toasty. 
   
2. Immediately add broth and cook 10 minutes, until most of liquid is absorbed and couscous is tender but not mushy. Add Parmesan cheese and stir.

   

   Couscous after most of broth has been absorbed.

3. Remove from heat and add cherry tomatoes.
4. Garnish with extra Parmesan cheese and parsley or basil.
   

Other add-in suggestions: Asparagus, radishes, fresh greens, olives, mushrooms . . . 

Recipe without photos . . .

Warm Israeli (Pearl) Couscous 

About 2 to 3 tablespoons extra virgin olive oil

1/2 onion, diced

1 cup Israeli (pearl) couscous

2 garlic cloves, minced or puréed

1 1/2 to 2 cups broth or water (add salt if using water)

1/2 to 3/4 cup Parmesan + extra for garnishing

Cherry or grape tomatoes, halved

1 sprig chopped parsley or slivered basil leaves

Salt and pepper to taste

1. Heat a large saucepan over medium to medium-high heat, add olive oil and when heated, add onion. Sauté onion until it becomes transulent, then add couscous and garlic; stirring often, until it colors very lightly and smells aromatic and toasty. 
2. Immediately add broth and cook 10 minutes, until most of liquid is absorbed and couscous is tender but not mushy. Add Parmesan cheese and stir.
3. Remove from heat and add cherry tomatoes.
4. Garnish with extra Parmesan cheese and parsley or basil 

Other add-in suggestions: Asparagus, radishes, fresh greens, olives, mushrooms . . . 

Pasta Salad Bar . . . another assemble-your-own bowl/plate idea

We've made grain bowls, rice bowls, party platters and Mexican Haystacks - all attempts to add a little fun to our meals during COVID-10. For our picnic at Wilson Lake this past weekend I decided to expand on those assemble-your-own plate/bowl ideas. This time I started with our basic Salsa Pasta Salad (for 2 not 50) using small shell pasta (it's what I had on hand) and about equal amounts of mayo and salsa that I flavored with Ranch dressing mix; to that I added chopped onions, celery and carrots.
Right before we heading out, I set out protein-rich ingredients—all things that were in our fridge. Barry assembled his bowl, I assembled mine; we packed them on ice along with oranges and the cookie of the day (old-fashioned ice box cookies) + containers of ice water.
The idea of customized bowls or plates can be adapted to any number of things . . . and in this case, we can use the basic pasta salad as a side with sandwiches or add any number of ingredients to it to make a protein-rich main dish that could be varied according to our preference for the day.

Our Pasta Bar started with a small version of Salsa Pasta Salad. We filled bowls with the pasta salad and each added our choice of proteins that we had on hand: Smoked Turkey, grated cheese, garbanzo beans, a hard-cooked egg + fresh chives for garnish.

 

Above: Photos of our Wilson Lake outing.
Below: Old Fashioned Ice Box Cookies -- a recipe I tested for an upcoming magazine article . . . these buttery, and versatile make-ahead cookies will be featured in a later post.

Award-Winning Ring-a-Lings (1955 Pillsbury Bake-Off Contest)

My dad was a wheat farmer and thought a meal was not complete without some type of bread; I seem to be returning to his way of thinking during the COVID-19 crisis. So, today’s bake is a recipe for prize-winning Ring-a-Lings, the winner of the 1955 Pillsbury Bake-Off Contest. These no-knead sweet rolls with a hint of orange were created by Bertha Jorgensen of Portland, Oregon.

As I’ve been going through vintage cookbooks, I ran across Short-Cut Bread put out by the Pillsbury Company. It’s not dated but the order blank in the back includes as order form – just attach two dimes and they’ll send a book! Checked online and discovered a copy for $12.95, so the booklet is definitely old. 

Out of curiosity I also went to the Pillsbury website and discovered they had made a few recipe updates in 2005. I used their updated version. 

Ring-a-Lings   Makes 22 sweet rolls

Dough

4 to 4 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour

1/3 cup granulated sugar

2 teaspoons salt

2 teaspoons grated orange peel

2 pkg. active dry yeast

1 cup milk

1/3 cup butter or margarine 

2 eggs

Filling

1cup powdered sugar

1/3 cup butter or margarine, softened

1 cup pecans, filberts, or walnuts, ground (Bertha's original recipe used filberts)

Glaze

3 tablespoons granulated sugar

1/4 cup orange juice SAVE $

1. Dough: Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups of the flour, 1/3 cup granulated 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.). (I used the microwave and an instant-read thermometer.)
3. Add warm liquid and eggs to flour mixture; blend at low speed until moistened. 
4. Beat 3 minutes at medium speed. 
   
5. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff (but still soft) dough. It’s okay if it’s a still just a little sticky.
   
6. 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. 
   
   
   
   
7. Filling: In small bowl, blend powdered sugar and 1/3 cup margarine until smooth. Stir in ground nuts; set aside. 
   
8. Glaze: In second small bowl, blend glaze ingredients; cover and set aside. 
   
9. Finishing Dough: Grease 2 large cookie sheets (I used 3 and lined them with either parchment or silicon sheets). 
10. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22x12-inch rectangle. 
    
11. Spread filling mixture lengthwise over half of dough. 
    
12. Fold dough over filling. 
    
13. Cut crosswise into 1-inch strips; twist each strip 4 to 5 times. (I twisted each strip a few extra times—enough to retain a twisted strip.)
    
14. 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. 
    
15. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. 
    
16. While rolls are rising, heat oven to 375°F. 
17. Uncover dough. (Do one final check and tuck under any loose ends that might have loosened again during the rise.)
18. Bake 9 to 12 minutes or until light golden brown. 
    
19. Brush tops of rolls with glaze. 
20. Bake an additional 3 to 5 minutes or until golden brown. 
21. Immediately remove from cookie sheets; cool on wire racks. 
    

Recipe without photos . . .

Ring-a-Lings   Makes 22 sweet rolls

Dough

4 to 4 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour

1/3 cup granulated sugar

2 teaspoons salt

2 teaspoons grated orange peel

2 pkg. active dry yeast

1 cup milk

1/3 cup butter or margarine 

2 eggs

Filling

1cup powdered sugar

1/3 cup butter or margarine, softened

1 cup pecans, filberts, or walnuts, ground (Bertha's original recipe used filberts)

Glaze

3 tablespoons granulated sugar

1/4 cup orange juice SAVE $

1. Dough: Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups of the flour, 1/3 cup granulated 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.). (I used the microwave and an instant-read thermometer.)
3. Add warm liquid and eggs to flour mixture; blend at low speed until moistened. 
4. Beat 3 minutes at medium speed. 
5. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff (but still soft) dough. It’s okay if it’s a still just a little sticky.
6. 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. 
7. Filling: In small bowl, blend powdered sugar and 1/3 cup margarine until smooth. Stir in ground nuts; set aside. 
8. Glaze: In second small bowl, blend glaze ingredients; cover and set aside. 
9. Finishing Dough: Grease 2 large cookie sheets (I used 3 and lined them with either parchment or silicon sheets). 
10. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22x12-inch rectangle. 
11. Spread filling mixture lengthwise over half of dough. 
12. Fold dough over filling. 
13. Cut crosswise into 1-inch strips; twist each strip 4 to 5 times. (I twisted each strip a few extra times—enough to retain a twisted strip.)
14. 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. 
15. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. 
16. While rolls are rising, heat oven to 375°F. 
17. Uncover dough. (Do one final check and tuck under any loose ends that might have loosened again during the rise.)
18. Bake 9 to 12 minutes or until light golden brown. 
19. Brush tops of rolls with glaze. 
20. Bake an additional 3 to 5 minutes or until golden brown. 
21. Immediately remove from cookie sheets; cool on wire racks.