Mimi's Sour Cream Twists
November 03, 2011
"I make these all year round but it is tradition with my granddaughter that we bring them to Easter Sunrise Service breakfast each year. Don't overbake them and they will be so soft and tender. You will make them over and over again."
- Serving Size: 1 (51.7 g)
- Calories 164.9
- Total Fat - 4.9 g
- Saturated Fat - 2.8 g
- Cholesterol - 19.7 mg
- Sodium - 152.1 mg
- Total Carbohydrate - 28.6 g
- Dietary Fiber - 1.7 g
- Sugars - 17 g
- Protein - 3.2 g
- Calcium - 23.9 mg
- Iron - 0.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Heat sour cream to lukewarm and cool some.
Mix yeast and warm water to proof.
Add to the yeast--the sour cream, soft butter, sugar, salt, egg, and one cup of flour--beat till smooth; gradually adding the other two cups of flour and mix well.
Rise till doubled and then place on floured board and roll into a 6"x24" rectangle; brush with saved soft butter.
Mix the filling together and spread over half the rectangle.
Fold the other half over the filling lengthwise; cut into 24-1" strips.
Twist and place on greased baking sheet; rise till doubled.
Bake 375 degrees for 12-15 minutes, but don't overbake; cool and drizzle glaze over them.
No special items needed.