Pecan Twists

Dough:

 1/2 C. warm water (105-115°F.)

 1/2 C. granulated sugar

 2 packages active dry yeast

1/2 t. salt

1 C. milk, warmed (105-115°F)

2 eggs, beaten

6 T. butter, softened

5 1/2 - 6 C. bread flour

Filling:

1/2 C. packed brown sugar

2/3 C. chopped pecans

1/3 C. sifted confectioners’ sugar

1/4 C. butter, melted

1 t. cinnamon

Dissolve yeast in warm water. In a large bowl, combine milk, margarine, sugar, salt, eggs and yeast. Stir in 3 cups of the flour. Gradually add enough remaining flour to make a soft dough. Knead 10-12 minutes by hand or with a dough hook. Place in lightly greased bowl, cover, let rise in an 80°F. place until doubled.

Punch down and divide into four equal pieces. Cover, let rest 10 minutes.

For filling, stir together brown sugar, confectioners’ sugar, cinnamon and pecans. Roll two pieces of dough into 12 x 9-inch rectangles. Brush one with half of the melted margarine; sprinkle with half of the filling. Place second rectangle on top of first. Seal edges. Cut crosswise into 1-inch strips.

Twist each strip a few times. Starting with one end, which becomes the center, wrap dough around in a swirling motion, continuing to twist as the dough is wrapped. Tuck end under roll. Place on greased baking sheet. Repeat with remaining dough. Cover; let rise in 90°F place until doubled.

Bake in preheated 375°F. oven 13-15 minutes. If desired, glaze with 1 1/2 cups sifted confectioners’ sugar, 1 tablespoon melted margarine, 1 teaspoon vanilla and 2 tablespoons milk.

Makes 24 rolls.