Title: Cinnamon Twists
Categories: Bread
Yield: 24 Servings

1		Carton (8 oz.) dairy sour cream
3	tb	Granulated sugar
1	pk	Active dry yeast
1/2	ts	Salt
1/8	ts	Baking soda
1	lg	Egg
2	tb	Shortneing; softened margarine
		; or butter
3	c	All purpose flour
1/3	c	Packed brown sugar
1	ts	Ground cinnamon
2	tb	Margarine or butter; melted

Preheat the oven to 375. Lightly grease 2 baking sheets. Set aside.

In a small saucepan, heat and stir the sour cream just until warm. (Do not boil. ) Remove from heat; transfer to a large mixing bowl and stir in the granulated sugar, yeast, salt, and baking soda until they are dissolved.

Using a wooden spoon, stir in the egg; the 2 tablespoons shortening, softened margarine or butter; and as much of the flour as you can.

Turn the dough out onto a floured surface and knead in enough of the remaining flour to make a moderately stiff dough that is smooth and eleastic (6 to 8 minutes total). Cover and let rest for 10 minutes.

In a small bowl, stir together the brown sugar and the cinnamon. Set aside.

On a lightly floured surface, roll out the dough to a 24x6 inch rectangle. Brush the dough with the 2 tablespoons melted margarine or butter and sprinkle the brown sugar cinnamon mixture over half of the dough (lengthwise--a 24x3 inch area). Fold the area of plain dough over the brown sugar cinnamon mixture. Cut into twenty four 1 inch wide strips.

One at a time, hold the strips at both ends and twist in opposite directions. Place the twists on the prepared baking sheets, 2 inches apart, pressing both ends down. Cover and let the twists rise until almost doubled in size (45-60 minutes).

Bake in the 375 oven for 12 to 15 minutes or until lightly browned. Serve warm.

Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997

Recipe by: Better Homes & Garden America's Best Loved Community Recipe

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