Sugared Twists - cooking recipe

Ingredients

1 pkg. dry yeast
1/4 c. warm water
4 c. sifted flour
1 tsp. salt
1 c. butter or oleo
3 egg yolks
1 c. sour cream
3 egg whites, slightly beaten
1 tsp. vanilla
1 c. (plus) sugar

Preparation

Soften yeast in warm water and set aside.
Into mixing bowl, sift together flour and salt.
Cut in butter until mixture resembles coarse meal.
Beat egg yolks until thick and lemon colored.
Mix in sour cream, vanilla and yeast.
Add to flour mixture.
Stir until thoroughly blended.
Cover and chill for at least 3 hours.
Sprinkle several tablespoons of sugar on board and place dough on sugar.
Roll into 12-inch square.
Fold dough over at ends to measure 12 x 4-inches, working quickly.
Re-roll in similar way three to six times more, using 2 to 4 tablespoons sugar each time.
The last time roll dough 1/4-inch.
Brush with egg white and sprinkle with remaining sugar.