Sour Cream Twists

Description

1 pk. yeast
4 cups flour
¼ cup very warm water
2 sticks margarine (melted)
2 eggs slightly beaten
1 tsp vanilla
1 tsp cinnamon

Sprinkle yeast into very warm water, stir until dissolved. Combine flour, margarine, sour cream, eggs, salt, vanilla in a large bowl. Stir in dissolved yeast, beat until smooth. Cover with damp cloth refrigerate at least 2 hrs. or up to 2 days. When ready to bake mix sugar cinnamon sprinkle on board, toll dough into rectangle about 15x18 inches turn so both sides are coated to prevent sticking. Fold over 3 times as you would a letter. Roll into rectangle ¼ inch using up all sugar. Cut into 1x4 inches twist and place on greased baking sheet. Bake in moderate oven, 375 degree, for 15 minutes. Make 4 to 5 dozen twists.