Viola's Sour Cream Twists Recipe

Viola's Sour Cream Twists picture




 Flour3 Cup (48 tbs)
 Butter/Margarine1 Cup (16 tbs)
 Sour cream3⁄4 Cup (12 tbs)
 Dry yeast1 Tablespoon
 Warm water1⁄4 Cup (4 tbs)
 Egg yolks3
 Sugar1 Tablespoon

Nutrition Facts

Serving size

Calories 126 Calories from Fat 73

% Daily Value*

Total Fat 8 g12.7%

Saturated Fat 4.8 g24.2%

Trans Fat 0 g

Cholesterol 58.8 mg

Sodium 13.7 mg0.6%

Total Carbohydrates 11 g3.5%

Dietary Fiber 0.44 g1.8%

Sugars 0.8 g

Protein 3 g5.1%

Vitamin A 5.3% Vitamin C 0.09%

Calcium 1.5% Iron 4.5%

*Based on a 2000 Calorie diet


Mix flour and butter together as for pie crust. Scald sour cream and cool to lukewarm. Mix yeast with warm water to soften. Beat eggs slightly and mix in sour cream; add yeast. Add to flour-and-butter mixture. Blend well. Refrigerate for at least 2 hours. Roll in sugar into rectangle. Fold both ends to center; repeat 3 times. Roll into an oblong about 4 inches wide. Cut into 1-inch strips, and twist twice. Place on ungreased cookie sheets and bake until slightly brown. (Do not let rise.)