Title: Cinnamon Twists
Categories: All newly t, Breads
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.

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

Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997