BUTTER NUT TWISTS

2 pkg active dry yeast
1/4 cup warm water (110 to 115 degrees f)
1 cup butter
4 cups all-purpose flour
2 eggs, beaten
3/4 cup sour milk*
1/3 cup sugar
1/2 tsp salt
FOR THE FILLING:
1 lb ground walnuts
2 cups flaked coconut
3/4 cup sugar (plus extra for rolling dough)
3 tbsp butter, melted

Dissolve yeast in water, set aside.

In a large bowl, cut butter into flour until coarse crumbs form. Add yeast mixture, eggs, milk, sugar and salt; mix lightly. Divide dough into thirds. Cover and refrigerate overnight.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Grease baking sheets.

Combine all filling ingredients; set aside.

Take one piece of dough at a time from refrigerator; roll out on a sugared board to a 12x9-inch rectangle.

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 prepared baking sheets.

Bake at 350 degrees F 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.

Makes 60
Adapted from source: Taste of Home magazine; Dec/Jan, 1994