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Butter Nut Twists




Source of Recipe





List of Ingredients




2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup cold butter
4 cups all-purpose flour
2 eggs, beaten
3/4 cup buttermilk
1/3 cup sugar
1/2 teaspoon salt

FILLING:
1/2 pound ground walnuts
1 cup flaked coconut
1/3 cup sugar
4-1/2 teaspoons butter, melted
Directions


Recipe



In a small bowl, dissolve yeast in warm water; set aside. In a large bowl, cut butter into flour until crumbly. Add the yeast mixture, eggs, buttermilk, sugar and salt; mix lightly. Divide dough into thirds. Cover and refrigerate overnight.

On a sugared surface, roll out one portion of dough into a 12-in. x 9-in. rectangle. Combine filling ingredients; sprinkle 1/3 cupful on half of the 12-in. edge of dough. Fold over lengthwise and seal, forming a 12-in. x 4-1/2 -in. rectangle. Pat out to press filling into dough. Sprinkle another 1/3 cup filling on half of the 12-in. edge of dough. Fold over lengthwise, forming a 12-in. x 2-in. rectangle. Pat down to 12 in. x 4 in. Cut into 4-in. x 1/2-in. pieces. Repeat with remaining dough. Twist each slice and roll in remaining filling. Place on greased baking sheets.

Bake at 350° for 15-18 minutes or until golden brown. Remove from pans to wire racks. Serve warm or at room temperature. Yield: 5-6 dozen.