Sour Cream Twists
- 4 c. flour
- 1 t. salt
- 1/2 c. shortening
- 1 envelope yeast
- 1/4 c. warm water
- 3/4 c. sugar
- 1 whole egg
- 2 egg yolks
- 1/2 c. butter
- 1 c. thick sour cream
- 1 tsp. vanilla
- Sift flour and salt in a large bowl.
- Cut in shortening and butter as for pie crust.
- Dissolve yeast in warm water.
- Beat eggs together.
- Combine with sour cream, yeast and vanilla.
- Add to the flour mixture and mix well.
- Let rise in refrigerator for 2 hours.
- Sprinkle sugar lightly on breadboard.
- Place dough on sugar; sprinkle sugar lightly on dough and roll to 10 to 12-inch square, folding dough into center from either side.
- Roll out and repeat the folding job until you have used the entire 3/4 cup sugar.
- Cut into strips 1/2-inch wide and 4 inches long.
- Twist the strips 3 or 4 times and lay them on an ungreased cookie sheet several inches apart.
- Bake at 350u0b0 for 20 minutes.
flour, salt, shortening, yeast, warm water, sugar, egg, egg yolks, butter, sour cream, vanilla
Taken from www.cookbooks.com/Recipe-Details.aspx?id=475337 (may not work)