Cinnamon Twists & Tea
Makes 4 dozen, mini-sized rolls
(For intermediate level students, the Twists are great for guest celebrations.)

Ingredients:
2 packages active dry yeast
½ cup warm (105°F) water
½ cup scalded (105°F) and cooled milk
½ cup plus ¼ cup sugar, divided
2 eggs
½ cup butter, margarine, or shortening
1 teaspoon salt
4½ to 5 cups all-purpose flour, divided
1 gallon-sized food storage bag
Cooking spray
2 teaspoons ground cinnamon

Day 1 - Make the bread dough
1. In large mixing bowl, stir together the yeast and water. Let stand 5 minutes.
2. Add the milk, ½ cup sugar, eggs, butter, salt, and 2½ cups of the flour. Beat on medium speed with the electric mixer until well-blended, about 5 minutes.
3. With a spoon, stir in enough of the remaining flour, ½ cup at a time, until the dough comes together in a rough ball.
4. Sprinkle the counter with a little flour. Put the ball of dough on the counter. Knead 5 to 8 minutes, using a little flour to handle the dough. The dough is done when it is smooth and you do not need flour to handle it.
5. Evenly coat the inside of the food storage bag with the cooking spray. Place the dough in the bag and squeeze out the air. Close the bag with a twist tie. Refrigerate overnight.
6. In small bowl, stir together the ¼ cup sugar and the cinnamon. Cover the bowl. Set it aside for tomorrow. Teacher may want to work down the dough before leaving for the day.

Check out the Home Baking Association's "Baking for Success" video for instructions on using yeast and kneading.

Day 2 - Have a trial run shaping and baking the dough
1. Divide the dough in half. Put half back in the bag. Close the bag with a twist tie and refrigerate it.
2. Spray 24 tiny (1¾-inch diameter) muffin cups with cooking spray.
3. Roll out the dough in a rectangle about 24 x 6 inches and about ¼ inch thick. Sprinkle with the sugar/cinnamon mixture. Fold the dough in half lengthwise to enclose the filling. Cut the dough into strips ¾ x 3 inches.
4. Twist each strip of dough and stretch it to pencil thickness. Coil the twisted, stretched dough into a sprayed muffin cup. Repeat with remaining strips of dough. Cover the twists.
5. Preheat oven to 400°F. Let the twists rest 10 to 15 minutes.
6. Bake at 400°F on the top oven rack until the twists are golden and cooked through, about 12 minutes.
7. Remove from cups. Cool on a rack.

Nutrition information:
One of the 48 twists provides:
74 calories; 3 g total fat (1.3 g saturated fat); 14 mg cholesterol; 68 mg sodium; 26 mg potassium; 18 g total carbohydrate (3 g sugar); 2 g protein; and 0.5 g dietary fiber

Day 3 - Make the tea and have the celebration
Make tea:
1. Bring 1 quart water to a boil.
2. Set the teapot or pitcher in the sink for safety.
3. Pour in the boiling water.
4. Dangle 4 tea bags in the boiling water and steep for five minutes.
5. Remove the bags and serve tea. Offer milk, sugar, and lemon.

Have the celebration:
Repeat day 2 with guests present. Be sure to serve your guests before you serve yourself.

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