Peppermint Twists
Not only are these Peppermint Twists insanely delicious and ultra super easy (perfect for kids to help with!) they are perfectly peppermint-ee.
Ingredients
- 1 loaf Rhodes bread 8 Texas rolls, or 16 regular Rhodes rolls, thawed yet still cold
- 1/4 c. butter softened
- 1/4 c. granulated white sugar
- 1 tbsp. red sugar
- 1/4 c. peppermint baking chips
Icing
- 1 c. powdered sugar
- 1 tbsp. butter
- 1-2 tbsp. milk depending on desired consistency
Instructions
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Roll Rhodes bread or rolls into a large rectangle. Spread softened butter onto half of the dough and sprinkle the buttered half with silver (or white) sugar (mixed with 1/4 tsp. peppermint extract), red sugar and peppermint baking chips.
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Carefully fold the dough over. Start with the side without any toppings, then cover the side with toppings. Cut into 8 (1") strips (or as many as your dough will allow). As you carefully pick up each strip, hold the ends, give it a twist and set it on a greased baking sheet.
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Allow to rise about 30 minutes or until doubled in size. Bake at 350° F for 20-25 minutes or until golden. Allow to cool about 10 minutes.
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Meanwhile, make the icing by combining the powdered sugar, butter and milk. Whisk until smooth. Drizzle over the baked twists. Sprinkle with additional peppermint chips if desired. Serve while still warm!
Recipe Notes
Adapted from Rhodes Bake N Serv