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Honey Nut Breakfast Twists

Source of Recipe

Aunt Saunny

1 package (1/4 ounce) active dry yeast
1/4 cup warm water
2 tablespoons sugar
1 teaspoon salt
2 tablespoons butter or margarine, melted 1 cup sour cream 1 egg
2 1/2 to 3 cups flour

GLAZE:
1/3 cup packed brown sugar
3 tablespoons butter or margarine melted 3 tablespoons honey, warmed 3
tablespoons heavy cream

FILLING:
1/3 cup butter or margarine softened
1/4 cup finely chopped nuts
1/4 cup honey

In a mixing bowl, combine yeast and water; let stand 5 mins. 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. Blend 3 mins 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 mins. Place in a greased bowl turning once to
grease top. Cover and let rise in a warm place until doubled, about 1 hr.
Combine glaze ingredients; spread evenly in a 13 x 9 x 2 inch baking
dish; set aside. Punch dough down. Roll into a 24 x 9 inch rectangle.
Combine filling ingredients; spread over dough. Fold dough lengthwise
over filling, forming a 12 x 9 inch rectangle. Cut lengthwise into six 9
inch x 2 inch pieces. Twist each piece loosely and place over glaze in
baking dish. Cover and let rise until doubled, about 1 hr. Bake at 350
degrees F for 25 to 30 minutes or until golden brown. Invert pan onto a
large platter; let set 1 min before removing. Serve warm or refrigerate
overnight. serves 6