SOUR CREAM TWISTS

1 package Fleischmann’s Active Dry Yeast
1/4 cup very warm water
4 cups sifted flour
1 cup (2 sticks) Fleischmann’s Margarine, melted
1 cup sour cream
2 eggs, slightly beaten
1 teaspoon salt
1 teaspoon vanilla
1 cup sugar
1 teaspoon ground cinnamon

Sprinkle Fleischmann’s Yeast into very warm water; stir until dissolved.

Combine flour, margarine, sour cream, eggs, salt and vanilla in a large bowl. Stir in dissolved yeast; beat until smooth. Cover with a damp cloth. Refrigerate at least 2 hours or up to two days.

Combine sugar and cinnamon. Sprinkle on board. Roll dough into rectangle about 15 x 18 inches; turn so both sides are coated to prevent sticking. Fold over three times as you would a letter. Roll into rectangle 1/4 inch thick using up all sugar. Cut into strips 1 x 4 inches. Twist and place on greased baking sheet.

Bake in moderate oven (375 degrees F.) for 15 minutes.

Makes 4-5 dozen
From: Recipelink.com
Source: Recipe pamphlet: Bake it Easy! from Fleishmann's Yeast, Standard Brands, Inc., 1961