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- chickenandeggcookbook.com
1 Package Active Dry Yeast 3 1/2 To 4 Cups All Purpose Flour 1/2 Cup Warm Water* 2 Tablespoons Butter Or Margarine 1/2 Cup Warm Milk* 3 Tablespoons Brown Sugar, Packed 1/3 Cup Granulated Sugar 1/2 Teaspoon Ground Cinnamon 1/3 Cup Butter Or Margarine 3/4 Cup Powdered Sugar 1/2 Teaspoon Salt 1 Tablespoon Butter Or Margarine 1 Egg 1 Tablespoon Hot Water
*Use a candy thermometer and bring water and milk to 110 degrees F.
In a large bowl, mix yeast and water; let stand 5 minutes to soften. Add milk, sugar, butter, salt, egg and 2 cups of flour. Beat with an electric mixer or spoon until smooth. Gradually beat in enough of the remaining flour to make dough easy to handle. On a floured board, knead dough until smooth, about 5 minutes. Turn dough over in a greased bowl, cover with plastic wrap, and let rise in warm place until doubled, about 1 1/2 hours. (or cover dough and let rise in the refrigerator at least 8 hours or up to 2 days). Punch dough down and roll out on floured board into a 12x14 inch rectangle. Brush with 2 tablespoons butter. Combine brown sugar and cinnamon; sprinkle crosswise over half the rectangle. Fold plain half onto sugared half and press gently to seal. Cut rectangle into 12 strips. Rolls strips into smooth 20 inch ropes. Place ropes well apart on greased baking sheets and twist like pretzels; tuck ends under. Cover with plastic wrap; let rise in a warm place until puffy, (about 25 minutes; 35 minutes if cold). Bake at 350 degrees until golden brown, about 12 minutes. Drizzle with glaze while still warm. Makes 12.
Glaze: beat powdered sugar, 1 tablespoon margarine and 1 tablespoon water until smooth. Use at once.
Recipe - Calla Ferre
"Forget Wetzel's Pretzels ... you can make your own!" - April Ferre