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German sour cream twists

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Ingredients/Components

sugar - 1 c
vanilla - 1 tsp
sour cream - 3/4 c
salt - 1 tsp
flour
warm water - 1/4 c
active dry yeast - 1 pkg
shortening use part butter or oleo - 1 c
whole egg and 2 egg yolks, beaten - 1 item

How to make german sour cream twists:

Sift flour and salt together; cut in shortening (as for pie crust). Dissolve yeast in warm water. Stir into flour mixture with sour cream, eggs and vanilla. Mix well. Cover with a damp cloth and refrigerate for 2 hours. Roll out dough on sugar. Roll out oblong about 1/4 inch thick. Fold dough up from each short side to middle; roll out again and repeat once again. Cut into 1 x 4-inch strips. Twist and put on an ungreased cookie sheet. Bake at 375° for 15 minutes.

Recipe categories: Breads, Yeast breads, > 1 day.

Rating:

Average rating: 3, total votes: 9

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