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German Sour Cream Twists




Source of Recipe


Internet


List of Ingredients




1 package dry yeast
1/4 cup warm water
1/2 cup butter
1/2 cup oleo
3-1/2 cups flour
1 teaspoon salt
3/4 cup sour cream
1 egg plus 2 egg yolks
1 teaspoon vanilla
1-1/2 cups sugar


Recipe



Dissolve yeast in warm water. Cut butter into mixture of flour and salt. Add yeast, sour cream, eggs, and vanilla. Mix thoroughly; cover with a damp cloth. Refrigerate at least 2 hours.

Turn half of dough out onto a board sugared with 1/2 cup sugar. Roll into an 8 x 16-inch rectangle. Fold ends toward center, sprinkle with sugar and roll again. Repeat twice, using half the sugar. Roll about 1/4 inch thick and cut into 1 x 4-inch strips. Twist ends in opposite directions, stretching slightly. Place in shape of a horseshoe on ungreased cookie sheets, pressing ends to hold shape.

Bake at 375 degrees for 15 minutes or until delicately browned. Remove from cookie sheets immediately. Delicious with tea or coffee.

Makes: 1-1/2 to 2 dozen.