Orange Twists



1 pkg. dry yeast

3/4 c. warm water (105-115 degrees)

3 tbsp. sugar

1 egg

2 tbsp. instant nonfat dry milk powder

2 tbsp. margarine, melted

1/2 tsp. salt

3 1/4 c. all-purpose flour, divided

1 tbsp. all-purpose flour

Vegetable cooking spray

3 tbsp. sugar

3 tbsp. grated orange rind

1/2 c. sifted powdered sugar

1 tbsp. unsweetened orange juice



Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 3 tablespoons sugar,

egg, milk powder, melted margarine, salt and 2 cups flour; beat at medium speed of an electric

mixer until well blended. Gradually stir in enough of the remaining 1 1/4 cups flour to make

a soft dough. Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto

floured surface and knead until smooth and elastic (about 8-10 minutes). Place dough in a

large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm

place (85 degrees), free from drafts, 1 1/2 hours or until doubled in bulk. Punch dough

down and roll into a 14 x 12 inch rectangle. Combine 3 tablespoons sugar and orange rind,

stir well, and sprinkle over dough. Fold dough in half lengthwise; cut into 18 (3/4 inch)

strips. Twist each strip twice and place 2 inches apart on baking sheets coated with cooking

spray. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.

Bake at 375 degrees for 12 minutes or until golden. Combine powdered sugar and juice; drizzle

over twists. Yield 1 1/2 dozen (127 calories each).