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Roll each piece of dough into a 15-in. 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.
Bring water, butter, sugar and salt to a boil in a saucepan. Add the flour all at once; stir…
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Divide dough into thirds and roll each piece into a 12-in. circle. Place one on prepared pan.…
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