This recipe, dating back to the 1940's, has a unique rising method. The dough is wrapped in a tea towel and submerged in warm water to rise.

Visitor Review: "These were delicious, soft and very moist. In fact, they were better than the recipe handed down by my English great-grandmother!" - Jean Yetto

No-Knead Cinnamon Twists

3/4 cup warm milk (110°F to 115°F / 45°C)

1 (.25-ounce) package active dry yeast

2 1/2 to 3 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon salt
1/2 cup melted butter (cooled to room temperature)
1 teaspoon vanilla extract
2 large eggs
1/2 cup chopped nuts
1/2 cup granulated sugar
1 teaspoon ground cinnamon

1. In a small bowl, dissolve yeast in warm milk and set aside for 15 minutes to proof. This allows the yeast to become active and should appear frothy.
2. In large bowl, combine 1 cup flour, 1/2 cup sugar and salt; blend well.
3. Add the melted butter, vanilla and eggs to the yeast mixture, mixing well, and add to the flour/sugar mixture. Blend at low speed until moistened; then beat 2 minutes at medium speed.
4. By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Wrap with greased plastic wrap and then in a tea or cloth towel. Submerge in a large bowl of warm water and let rise until doubled in size, about 45 minutes. (Dough will be sticky.)
5. Grease 2 large baking sheets.
6. In small bowl, combine nuts, 1/2 cup sugar and cinnamon; blend well. Drop about 1/4 cup dough into nut mixture; thoroughly coat. Stretch dough to about 8-inches in length; twist into desired shape.
7. Place on prepared baking sheets. Repeat with remaining dough. Cover; let rise in warm place, about 15 minutes.
8. Heat oven to 375°F (190°C).
9. Bake 8 to 16 minutes or until light golden brown. Immediately remove from baking sheets; cool on wire racks.
10. Serve warm.

Makes 12 rolls.