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Sour Cream Twist




Source of Recipe


blueribbonrecipes






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
  






Instructions



1. Sprinkle yeast into warm water and stir until well
   dissolved.
   
2. 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).
   
3. 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.
   
4. Bake 375 degrees for 15 minutes.