Title: Butter Nut Twists
Categories: Bread
Yield: 60 Servings

2	pk	Active dry yeast
1/4	c	Warm water (110ø to 115øF)
1	c	Butter
4	c	All-purpose flour
2		Eggs, beaten
3/4	c	Sour milk*
1/3	c	Sugar
1/2	ts	Salt
FILLING
1	lb	Ground walnuts
2	c	Flaked coconut
3/4	c	Sugar
3	tb	Butter, melted

Dissolve yeast inwater, set aside. In a large bowl, cut butter into flour until coarse crumbs form. Add yeast mixture, eggs, milk, sugar and slt; mix lightly. Divide dough into thirds. Cover and refrigerate overnight. Take out one piece at a time from refrigerator; roll out on a sugared board to a 12x9-inch rectangle. Combine all filling ingredients. Sprinkle 1/3 cup filling on half of the 12-inch edge of dough. Fold over lengthwise and seal, forming a 12x4 1/2-inch rectangle. Pat out to press filling into dough. Sprinkle another 1/3 cup of filling on half of the 12-inch edge of dough. Fold over lengthwise, forming a 12x2-inch rectangle. Pat down to 12x4-inches. Slice 1/2-inch pieces down the 12-inch side of the dough. Repeat with remaining two portions of dough. Twist each slice and roll in remaining filling. Place on greased baking sheets. Bake at 350øF for 15-18 minutes or until golden brown. Serve warm or cool. (*To sour milk, place 2 tablespoons white vinegar in a measuring cup. Add enough milk to equal 3/4 cup.)

Joyce Hallisey Mt. Gilead, North Carolina Taste of Home, Dec/Jan/94

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