I made the dough the night before, so it was drooping over the edges.
Prepared the dough with all the kids there . . . but only one of them would touch the stuff.
Then placed them on the pan to rise.
And would you believe it? They were gone so fast I didn't have time to take a picture of the finished product. :)
But for any ambitious person out there looking for a yummy treat (or for my family if they ever lose the recipe), here is the recipe:
Mom's Famous Cinnamon Twists
Caution: Read all the instructions before adding any ingredients. This is a touchy recipe.
1 C. warm water
1 T. salt (and yes, this is really a tablespoon)
1/3 C. oil
½ C. sugar
2 T. yeast (dissolved in ¼ C. warm water---separate from that listed above)
approx. 5 C. flour
mix all the ingredients together except the flour. Add ½ the flour to the mix, stir well, then stir in the remaining flour.* DO NOT KNEAD!
*Use the least amount of flour that you can, you want the dough to be light. Basically, use just enough so you can work with it---it should still stick to your fingers a little bit. The amount of flour that you add makes or breaks the recipe, so use caution.
Let raise 1 hour or more (it usually takes more). Turn out on a well floured surface. Roll the dough 12" long and 5" wide or there about. Spread melted butter over the dough and sprinkle about ½ C. sugar then cinnamon (not mixed, it sticks better). Fold dough in thirds (like folding a letter only longwise) and cut in angled strips about 1" each. Give them a twist then dip them in melted butter and then in a cinnamon sugar mixture. Twist again, and place on an ungreased, sided pan. Also, it makes a big difference if you use real butter instead of margarine.
Let the twists rise again in the pan before baking them.
Bake about 25 minutes at 350 degrees.