Lemon-Nut Twists

Directions

1. 1
   Blend 1-1/2 cups flour, sugar, undissolved yeast and salt in large bowl; set aside.
2. 2
   Heat milk, water and 1/3 cup margarine or butter until warm (105F to 115F).
3. 3
   Stir into dry ingredients.
4. 4
   Stir in eggs and remaining flour to make stiff batter; brush top lightly with some of remaining margarine or butter.
5. 5
   Cover tightly with plastic wrap; refrigerate 2 hours or up to 3 days.
6. 6
   Blend walnuts, brown sugar and lemon peel in small bowl; set aside.
7. 7
   Punch dough down; divide in half.
8. 8
   Roll each half on lightly floured surface to a 21 x 8-inch rectangle.
9. 9
   Brush middle third of one rectangle, covering 8 x 7-inch portion, with 1 tablespoon melted margarine or butter; sprinkle with 1/4 of walnut filling.
10. 10
    Fold one of the remaining dough thirds over filling.
11. 11
    Brush surface of folded dough with 1 tablespoon margarine or butter; sprinkle with 1/4 of the filling.
12. 12
    Fold remaining dough third over filling; pinch edges to seal.
13. 13
    Cut into 8 (1-inch wide) strips.
14. 14
    Twist each strip, in opposite directions, 3 times.
15. 15
    Place on greased baking sheet.
16. 16
    Repeat with remaining rectangle.
17. 17
    Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.
18. 18
    Bake at 375F for 15 minutes or until done.
19. 19
    Cool on wire racks.