- 2 1/2 –3 1/2 cups Pillsbury BEST All Purpose or Unbleached Flour
- 1 Cup sugar
- 1 Teaspoon salt
- 1 package active dry yeast
- 3/4 Cups milk
- 1/2 Cup margarine or butter
- 1 Teaspoon vanilla
- 2 eggs
- 1/2 Cup chopped nuts
- 1 Teaspoon cinnamon
Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/2 cup of the sugar, salt and yeast; blend well.
In small saucepan, heat milk and margarine until very warm (120 to 130 degrees F.). Add warm liquid, vanilla and eggs to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F.) until light and doubled in size, 30 to 40 minutes. (Dough will be sticky.)
Grease 2 large cookie sheets. In small bowl, combine nuts, remaining 1/2 cup sugar and cinnamon; blend well. Drop about 1/4 cup dough into nut mixture; thoroughly coat. Stretch dough to about 8 inches in length; twist into desired shape. Place on greased cookie sheets. Repeat with remaining dough. Cover; let rise in warm place, about 15 minutes.
Heat oven to 375 degrees F. Uncover dough. Bake 8 to 16 minutes or until light golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm.