Sour Cream Twists - cooking recipe

Ingredients

1 tsp. salt
3 1/2 c. sifted flour
1 c. shortening or margarine
1 pkg. dry yeast
1/4 c. warm water
1 c. thick sour cream
1 whole egg plus 2 egg yolks, well beaten (I use 2 eggs)
1 tsp. vanilla
1 c. sugar

Preparation

Mix salt and flour; cut in shortening.
Dissolve yeast in water; stir yeast into flour with sour cream, eggs and vanilla. Mix well; cover with damp cloth and refrigerate 2 hours.
Roll half of dough on sugared board into an 8 x 16-inch oblong.
Fold ends to center, overlapping; sprinkle with sugar.
Roll again to same size; repeat third time.
Roll 1/4-inch thick; cut into 1 x 4-inch strips.
Twist ends in opposite directions stretching dough slightly.
Put in shape of horseshoe on ungreased baking sheet. Press ends to keep shape.
Repeat with rest of dough.
Bake at 375\u00b0 for 15 minutes; remove from sheet immediately.
Makes 4 dozen twists.