Coffee time Twists
|Active dry yeast/1 cake compressed yeast||1 Tablespoon (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Buttermilk||3⁄4 Cup (12 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Egg||1 , beaten|
|Soft butter||2 Tablespoon|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
Soften active dry yeast in warm water or compressed yeast in lukewarm water.
Heat buttermilk to lukewarm; combine with sugar, shortening, salt, and soda.
Add 1 cup flour: beat smooth.
Add yeast and egg; beat well.
Stir in remaining flour.
Turn out on lightly floured surface; knead till smooth.
Roll into 24x6-inch rectangle, 1/4 inch thick; spread with butter.
Combine brown sugar and cinnamon, sprinkle over lengthwise half of the dough; fold other half over to make long, narrow rectangle.
Cut into 24 1-inch strips.
To form rolls, hold strip at both ends and twist in opposite directions.
Place on greased baking sheet; let rise in warm place till light (about 1 hour).
Bake in moderate oven (375°) 12 to 15 minutes.