Sour Cream Twists

Recipe Description

Recipe Ingredients

1 package dry yeast
¼ cup water
4 cups sifted flour
½ pound butter, melted
1 cup sour cream
2 eggs, slightly eaten
1 teaspoon salt
1 teaspoon vanilla
1 cup sugar
1 teaspoon cinnamon

Instructions

Sprinkle yeast into water heated to 120°; stir until dissolved. Combine flour, butter, sur cream, eggs, salt and vanilla in large bowl. Stir in dissolved yeast. Beat until smooth. Cover with damp cloth. Refrigerate at least 2 hours or up to 2 days. Combine sugar and cinnamon. Sprinkle on board. Roll dough into rectangle about 15 X 18 inches. Turn so both sides are coated to prevent sticking. Fold over 3 times as you would a letter. Roll into rectangle ¼ inch thick using up all sugar. Cut into strips 1 X 4 inches. Twist and place on greased baking sheet. Bake at 375° for 15 minutes.