Honey-Nut Breakfast Twists Recipe

Honey-Nut Breakfast Twists Recipe
Honey-Nut Breakfast Twists Recipe photo by Taste of Home
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Honey-Nut Breakfast Twists Recipe

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Nothing is as wonderful as warm bread from the oven. This is the perfect tasting breakfast for a special morning.—Holly Baird, Zurich, Montana
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons butter, melted
  • 1 cup (8 ounces) sour cream
  • 1 large egg
  • 2-1/2 to 3 cups all-purpose flour
  • GLAZE:
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 3 tablespoons honey, warmed
  • 3 tablespoons heavy whipping cream
  • FILLING:
  • 1/3 cup butter, softened
  • 1/4 cup finely chopped nuts
  • 1/4 cup honey

Directions

In a bowl, combine yeast and water; let stand 5 minutes. Stir in sugar, salt and butter. Add sour cream and egg; beat until smooth. Add 1-1/2 cups flour; blend at low speed until moistened. Beat 3 minutes at medium speed, scraping bowl twice. By hand, stir in enough remaining flour to make a soft dough.
Turn out onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine glaze ingredients; spread evenly in a 13x9-in. baking dish; set aside.
Punch dough down. Roll into a 24x9-in. rectangle. Combine filling ingredients; spread over dough. Fold dough lengthwise over filling, forming a 12x9x2-in. pieces. Twist each piece loosely and place over glaze in baking dish. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 25-30 minutes or until golden brown. Invert pan onto a large platter; let set 1 minute before removing. Serve warm or refrigerate overnight. Yield: 6 servings.
Originally published as Honey-Nut Breakfast Twists in Country April/May 1993, p51

Nutritional Facts

1 each: 653 calories, 33g fat (19g saturated fat), 125mg cholesterol, 633mg sodium, 79g carbohydrate (38g sugars, 2g fiber), 10g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons butter, melted
  • 1 cup (8 ounces) sour cream
  • 1 large egg
  • 2-1/2 to 3 cups all-purpose flour
  • GLAZE:
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 3 tablespoons honey, warmed
  • 3 tablespoons heavy whipping cream
  • FILLING:
  • 1/3 cup butter, softened
  • 1/4 cup finely chopped nuts
  • 1/4 cup honey
  1. In a bowl, combine yeast and water; let stand 5 minutes. Stir in sugar, salt and butter. Add sour cream and egg; beat until smooth. Add 1-1/2 cups flour; blend at low speed until moistened. Beat 3 minutes at medium speed, scraping bowl twice. By hand, stir in enough remaining flour to make a soft dough.
  2. Turn out onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine glaze ingredients; spread evenly in a 13x9-in. baking dish; set aside.
  3. Punch dough down. Roll into a 24x9-in. rectangle. Combine filling ingredients; spread over dough. Fold dough lengthwise over filling, forming a 12x9x2-in. pieces. Twist each piece loosely and place over glaze in baking dish. Cover and let rise until doubled, about 1 hour.
  4. Bake at 350° for 25-30 minutes or until golden brown. Invert pan onto a large platter; let set 1 minute before removing. Serve warm or refrigerate overnight. Yield: 6 servings.
Originally published as Honey-Nut Breakfast Twists in Country April/May 1993, p51

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