Sour Cream Twists
The Tradition
Every family has its special food that is served at gatherings. Sometimes the food is a long-held tradition, and sometimes a new one is started.
I’ve made these sour cream twists myself, but not nearly as often as my sister Alice has made them. She and her husband stopped in to visit us en route north from the south one Saturday afternoon, and soon she was mixing up these twists. She became a hit with our foster boys that day.
At our biennial family reunion, these twists are on the table for Sunday morning. Nobody, but nobody makes them like Alice does. She’s been making them for nearly forty years.
A few years ago when all twelve of her grandchildren were living in other states, she made a big batch and posted the twists on Facebook. She invited anybody to come by and get some at her house.
The Recipe
You’ll need sour cream, sugar, eggs, and the usual things like soda, salt, flour, and water. These rolls take yeast so you need to have time to let the dough rise. Kids love to help shape and twist these. They’ll like even better being able to sink their teeth into these sweet things.
Here are the directions that you can print out for easy use. Have fun, and enjoy!
Sour Cream Twists
Ingredients
- 2 cups sour cream
- 1/3 cup sugar
- 1/4 tsp. soda
- 2 Tablespoons yeast
- 6 cups flour
- 4 Tbsp. margarine
- 2 tsp. salt
- 2 eggs
- 1 cup warm water
- FILLING: 4 Tbsp. melted margarine; 2/3 cup flour; 1 1/3 brown sugar; 2 tsp. cinnamon
- FROSTING:
- 1/2 cup heavy milk or cream
- 2 cups brown sugar
- 1 tsp. vanilla
- 1 cup butter
- 1/2 cup flour
- 2 # confectioner's sugar
Instructions
- Heat sour cream to boiling (3 minutes in microwave)
- Add salt and margarine
- Cool
- Dissolve yeast in water
- Beat eggs in mixer; add sugar.
- Add cooled mixture to eggs/water/sugar and add soda.
- Mix in 2 cups flour
- Add yeast mixture.
- Let sit for a few minutes, then add remaining flour.
- knead
- Place on floured surface; let rise for 5 minutes.
- Roll dough into a rectangle. spread filling on the long HALF of the rectangle.
- Fold the empty side over the filling and seal edges.
- Cut into 1 1/2 inch strips.
- TWIST and place on cookie sheets.
- Let rise.
- Bake at 350 for 15 minutes, interchanging top and bottom sheets at 8 minutes.
- When baked, turn upside down on the counter.
- Frost after eight minutes
- FROSTING: Mix flour and sugar in a saucepan, then add the rest of the ingredients.
- Bring to a boil.
- Cool slightly then add powdered sugar. (The longer you simmer the frosting, the thicker it will get and the less powdered sugar you will need to add).
