Lunch: Baked Maple Butter Twists Recipe

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 ° to 115 °)
1/2 cup warm milk (110 ° to 115 °)
1/4 cup butter, melted
2 eggs, lightly beaten
3 tablespoons sugar
1-1/2 teaspoons salt
3-1/4 to 3-1/2 cups all-purpose flour

Instructions

In a large bowl, dissolve yeast in water. Add the milk, butter, eggs, sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 8-in. rectangle. Combine filling ingredients; spread over each rectangle to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheets. With a sharp knife, cut each roll in half lengthwise; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise for 30 minutes.
Bake at 350 ° for 25-30 minutes or until browned. Remove from pans to wire racks to cool.

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