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Roll each of the 16 pieces of dough into a 15-inch rope and taper the ends.
Shape each rope into a circle with about 2 in. of each end overlapping.
Twist the ends where they overlap.
Flip the twisted ends over the circle; place ends over the edge and pinch under.
Shape dough into eight balls; roll each into a 24-in. rope. Curve ends of rope to form a circle;…
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Spoon bulk dry ingredients such as cranberries, raisins or chocolate chips into the measuring…
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