Sour Cream Twists

Ingredients

• 2 envelopes dry yeast
• 1/2 cup lukewarm water
• 4 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1 cup sour cream
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1 cup granulated sugar

Directions

• 1
  Dissolve yeast in lukewarm water in a small bowl.
• 2
  Combine flour and salt in a large bowl and mix well. Cut in butter until mixture is crumbly. Stir in yeast mixture, sour cream, eggs and vanilla extract. Chill, covered, for 2 hours.
• 3
  Divide dough in half. Roll each half into a 12 × 10-inch rectangle on a work surface. Sprinkle both sides of each rectangle with one-eighth of the granulated sugar. Fold each rectangle into a 10 × 4-inch rectangle.
• 4
  Repeat the process (rolling the dough, sprinkling with sugar and folding in thirds) three times, using remaining sugar.
• 5
  Preheat the oven to 350ºF. Lightly grease baking sheets.
• 6
  Cut each rectangle into 12 (4-inch-long) strips. Shape into twists. Arrange on prepared baking sheets. Bake until lightly browned, about 20 to 25 minutes. Transfer to wire racks to cool.