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Viola's Sour Cream Twists

Mormon.Cook's picture
  Flour 3 Cup (48 tbs)
  Butter/Margarine 1 Cup (16 tbs)
  Sour cream 3⁄4 Cup (12 tbs)
  Dry yeast 1 Tablespoon
  Warm water 1⁄4 Cup (4 tbs)
  Egg 3
  Egg yolks 3
  Sugar 1 Tablespoon

Mix flour and butter together as for pie crust. Scald sour cream and cool to lukewarm. Mix yeast with warm water to soften. Beat eggs slightly and mix in sour cream; add yeast. Add to flour-and-butter mixture. Blend well. Refrigerate for at least 2 hours. Roll in sugar into rectangle. Fold both ends to center; repeat 3 times. Roll into an oblong about 4 inches wide. Cut into 1-inch strips, and twist twice. Place on ungreased cookie sheets and bake until slightly brown. (Do not let rise.)

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