Golden Sour Cream Twists by
Source: Sylvia
Ingredients
1 cup melted shortening (part butter)
1 cup thick sour cream
1 cake yeast
1 cup sugar
1 whole egg
2 egg yolks well beaten
1 t. cinnamon
1 t. vanilla
3.5 cups sifted flour
Instructions
Combine shortening, sour cream, salt & vanilla; crumble in yeast.
Blend in eggs, then add flour and mix well.
Place in greased bowl & cover with a damp cloth. Let rise in refrigerator for 2 hours.
Combine sugar & cinnamon & spread on kneading board. Place dough on sugared board and roll into rectangle, turning so all parts are sugared. fold like you fold a letter; roll out again. Repeat 3 times or until sugar is used up. Roll into a rectangle about 1/4" thick; cut into 1" strips about 4" long. Twist strips and lay on well-greased cooky sheet. Bake at 375 degrees until golden brown. Remove from pan while hot to avoid sticking.
Blend in eggs, then add flour and mix well.
Place in greased bowl & cover with a damp cloth. Let rise in refrigerator for 2 hours.
Combine sugar & cinnamon & spread on kneading board. Place dough on sugared board and roll into rectangle, turning so all parts are sugared. fold like you fold a letter; roll out again. Repeat 3 times or until sugar is used up. Roll into a rectangle about 1/4" thick; cut into 1" strips about 4" long. Twist strips and lay on well-greased cooky sheet. Bake at 375 degrees until golden brown. Remove from pan while hot to avoid sticking.