Ingredients
-
-
1
-
2 1/2
-
1/4
-
2
-
3
-
1
-
1
-
3
-
2
-
-
-
-
-
Directions
Mimi’s Sour Cream Twists,I make these anytime of the year, but was a tradition with my granddaughter that we take them to Easter Sunrise Service breakfast. Everyone loves them. If you don’t overbake them, they are soft and tender and delicious with an icing. You’ll make them again and again.,My grandchildren always ask me to make these when they come over to stay. I have to agree with them, they are delish! For variation, sometimes I mix in chopped nuts with the glaze. Great addition.,I dont know why I have such a love/hate relationship with yeast doughs. I seem to really want to try to master them but I usually fail. This time I did A-OK with not killing the yeast and rising ability/patience in the dough. I had to add A LOT more flour, like at least a cup more, my dough was just ridiculously sticky and gooey. I don’t know if this affected the flavor, as I am sure it did, but the flavor just wasn’t there for me. I felt it was a lot of work for something I felt I could have gotten from frozen bread dough. The kids enjoyed them and they kept well on a recent camping trip I had made them for to bring for breakfast addition. I WILL attempt to make again however because when it comes to yeast doughs, I am a masochist 😉
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Steps
|
1
Done
|
Heat Sour Cream to Lukewarm and Cool Some. |
|
2
Done
|
Mix Yeast and 1/4 Cup Warm Water to Proof. |
|
3
Done
|
Add to the Yeast the Sour Cream, Soft Butter, Sugar, Salt, Egg, and 1 Cup Flour--Beat Till Smooth. |
|
4
Done
|
Gradually Add the Other 2 Cups Flour--Mixing Well. |
|
5
Done
|
Rise Once Till Doubled. |
|
6
Done
|
on a Floured Board Roll Into a 6"x24" Rectangle. |
|
7
Done
|
Brush With the Second 2 Tablespoons Soft Butter. |
|
8
Done
|
Mix the Filling Together and Spread Over Half of the Rectangle. |
|
9
Done
|
Fold Over the Other Half of the Dough--Lengthwise. |
|
10
Done
|
Cut 24 1" Strips. |
