Vintage Twisted Rings
A festive sweet roll to serve for any occasion. The Vintage Fruit in the filling makes these rolls special.

This recipe makes 18 rolls
  • 4+1/4 to 4+1/2 cups Bread Flour
  • 4+1/2 tsp Active Dry Yeast
  • ⅓ cup Sugar
  • 2 tsp Salt
  • ½ cup Milk
  • ½ cup Water
  • ⅓ cup Butter or margarine
  • 2 Egg
  • ¼ cup Butter or margarine
  • 1 cup Powdered sugar
  • ½ cup Finely chopped Pecans
  • ½ cup Vintage Fruit, drained
  • ¼ cup Vintage Fruit syrup
  • 3 TBSP Sugar
  1. In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and ⅓ cup butter until warm (120-130°F; butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Cover; let rise in warm place about 30 minutes.
  2. Prepare Filling: Cream ¼ cup butter; blend in powdered sugar. Stir in pecans and Fruit.
  3. On lightly floured surface, roll dough to an 18- x 12-inch rectangle. Spread Filling over half the dough lengthwise. Fold uncovered dough over Filling. Cut into 18 strips. Twist strips twice; loosely coil each twisted strip on greased cookie sheet, tucking end under. Cover; let rise in warm place until light and double, 45 to 60 minutes. Bake at 375°F for 15 minutes.
  4. Prepare Glaze: Combine syrup and sugar; brush rolls. Bake 5 to 7 minutes longer until golden brown. Remove from cookie sheets; cool.
Recipe by Red Star Yeast at