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Recipe Categories: Mamma's HOME PAGEBREAD DESSERTS DIABETIC LOWFAT

SOUR CREAM TWISTS




Source of Recipe


Betty Crocker All-Time Favorites Cookbook, 1972


List of Ingredients




1 package active dry yeast or 2 1/4 teaspoons loose yeast
1/4 cup water -- warm
1/2 teaspoon sugar
1 cup sour cream
2 tablespoons oleo
3 tablespoons sugar
1 teaspoon salt
1 egg
3 cups flour
FILLING
2 tablespoons oleo -- softened
1/3 cup brown sugar
1 teaspoon cinnamon



Recipe




Mix together yeast,warm water and 1 tsp. sugar and set aside to raise. Heat sour cream to lukewarm. Add sugar, egg, yeast mixture and 1 cup flour. Add rest of flour to make a soft dough. Place in greased bowl to raise, mix down and let raise again. Roll out a 10x6" rectangle. Brush with 1/2 of the lengthwise rectangle with oleo and sprinkle with sugar and cinnamon. Fold the plain half over the buttered half. Cut in 1" strips. Twist and place on greased cookie sheet. Let raise and bake at 375º F. for 12-15 minutes. Glaze while warm.

Note: Make a creamy glaze to put on top of twists while they are still warm. Place in freezer to keep fresh. Heat in microwave and have a break with a cup of coffee.