Sour Cream Twists
Source of Recipe
unknown
List of Ingredients
1 package yeast
1/4 cup warm water (120 to 130 degrees)
4 cups sifted plain flour
1 cup melted butter
1 cup sour cream
2 eggs -- slightly beaten
1 teaspoon salt
1 teaspoon vanilla
1 cup sugar
1 teaspoon cinnamon
Recipe
Sprinkle yeast into warm water and stir until well
dissolved.
Mix well in large bowl, butter, sour cream, eggs,
salt, vanilla and yeast mixture. Add flour slowly and
mix until smooth. Brush with melted butter and
cover with a damp cloth. Refrigerate for at least 2
hours. (May be refrigerated for up to two days).
Combine sugar and cinnamon and sprinkle 1/2 on
the board. Divide the dough into two equal parts.
Knead one part gently in the sugar and cinnamon
and roll out to a 10-by-15-inch rectangle turning
until both sides are coated with sugar mixture. Fold
the long side over three times. Cut into 15, one-inch
strips. Twist each strip and place on well greased
baking sheet. Repeat with the remaining half of the
dough and sugar mixture. Bake 375 degrees for 15
minutes.
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