Sour Cream Twists

Ingredients

• 4 c flour
• 1 t salt
• 12 c shortening
• 1 envelope yeast
• 14 c warm water
• 34 c sugar
• 1 whole egg
• 2 egg yolks
• 12 c butter
• 1 c thick sour cream
• 1 tsp vanilla

Directions

1. Sift flour and salt in a large bowl
2. Cut in shortening and butter as for pie crust
3. Dissolve yeast in warm water
4. Beat eggs together
5. Combine with sour cream yeast and vanilla
6. Add to the flour mixture and mix well
7. Let rise in refrigerator for 2 hours
8. Sprinkle sugar lightly on breadboard
9. Place dough on sugar sprinkle sugar lightly on dough and roll to 10 to 12-inch square folding dough into center from either side
10. Roll out and repeat the folding job until you have used the entire 34 cup sugar
11. Cut into strips 12-inch wide and 4 inches long
12. Twist the strips 3 or 4 times and lay them on an ungreased cookie sheet several inches apart
13. Bake at 350 for 20 minutes