Sour Cream Twists - cooking recipe

Ingredients

1 pkg. dry yeast
1/4 c. warm water
4 c. sifted flour
1 tsp. salt
1 c. margarine, melted
2 eggs, slightly beaten
1 tsp. vanilla
1 c. sour cream
1 c. sugar
1 tsp. cinnamon

Preparation

Sprinkle yeast into warm water.
Combine flour, margarine, sour cream, eggs, salt and vanilla in a large bowl.
Stir in dissolved yeast.
Beat until smooth.
Cover with foil or plastic. Refrigerate at least 2 hours or up to two days.
Combine sugar and cinnamon and sprinkle some on board.
Roll dough in rectangle 15 x 18-inches. Turn so both sides are coated.
Fold over 3 times, like a letter, using cinnamon and sugar.
Roll into rectangle 1/4-inch thick again using all the sugar.
Cut into 1 x 4-inch strips.
Twist and place on greased baking sheet.
Bake in 375\u00b0 oven for 15 minutes.