Coffee time Twists Recipe
Ingredients
| 1 package active dry yeast or 1 cake compressed yeast | ||
| Water | 1/4 Cup (16 tbs) | |
| Buttermilk | 3/4 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Shortening | 2 Tablespoon | |
| Soda | 1/4 Teaspoon | |
| All purpose flour | 3 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Soft butter | 2 Tablespoon | |
| Brown sugar | 1/3 Cup (16 tbs) | |
| Cinnamon | 1 Teaspoon | |
Directions
Soften active dry yeast in warm water or compressed yeast in lukewarm water.
Heat buttermilk to lukewarm; combine with sugar, shortening, salt, and soda.
Add 1 cup flour: beat smooth.
Add yeast and egg; beat well.
Stir in remaining flour.
Turn out on lightly floured surface; knead till smooth.
Roll into 24x6-inch rectangle, 1/4 inch thick; spread with butter.
Combine brown sugar and cinnamon, sprinkle over lengthwise half of the dough; fold other half over to make long, narrow rectangle.
Cut into 24 1-inch strips.
To form rolls, hold strip at both ends and twist in opposite directions.
Place on greased baking sheet; let rise in warm place till light (about 1 hour).
Bake in moderate oven (375°) 12 to 15 minutes.
Heat buttermilk to lukewarm; combine with sugar, shortening, salt, and soda.
Add 1 cup flour: beat smooth.
Add yeast and egg; beat well.
Stir in remaining flour.
Turn out on lightly floured surface; knead till smooth.
Roll into 24x6-inch rectangle, 1/4 inch thick; spread with butter.
Combine brown sugar and cinnamon, sprinkle over lengthwise half of the dough; fold other half over to make long, narrow rectangle.
Cut into 24 1-inch strips.
To form rolls, hold strip at both ends and twist in opposite directions.
Place on greased baking sheet; let rise in warm place till light (about 1 hour).
Bake in moderate oven (375°) 12 to 15 minutes.
Chef
