Recipe: Sour Cream Twists with Creamy Glaze (from Betty Crocker Cookbook)

SOUR CREAM TWISTS WITH CREAMY GLAZE
Source: Betty Crocker
Makes 2 dozen twists

1 cup dairy sour cream
1 pkg. active dry yeast
1/4 cup warm water (105-115 degrees)
2 tbsp. butter or margarine, softened
3 tbsp. granulated sugar
1 tsp. salt
1 egg
3 cups Gold Medal flour
2 tbsp. soft butter or margarine
1/3 cup brown sugar, packed
1 tsp. cinnamon
Creamy Glaze (recipe follows)

Heat sour cream just to lukewarm.

Dissolve yeast in warm water. Stir in sour cream, 2 tablespoons butter, the granulated sugar, salt, egg and 1 cup of the flour. Beat until smooth.

Mix in remaining flour until dough cleans side of bowl. Turn the dough onto lightly floured board and knead until smooth, about 10 minutes. Place in a greased bowl; turn greased side up. Cover and let rise in warm place until double, about 1 hour. (Dough is ready if impression remains when touched.)

Punch down dough and roll into a rectangle 24x6-inches.

Brush with 2 tablespoons butter. Mix brown sugar and cinnamon and sprinkle over lengthwise 1/2 of rectangle.

Fold other 1/2 onto sugared half. Cut into 24 (1-inch) strips. Holding strips at each end, twist in opposite directions. Place 2-inches apart on greased baking sheet, pressing ends of twist on baking sheet. Cover and let rise until double, about 1 hour.

Preheat oven to 375 degrees.

Bake 12 to 15 minutes or until golden brown. While warm, frost with Creamy Glaze.

CREAMY GLAZE:
1 1/2 cups confectioners' sugar
2 tbsp. butter or margarine, softened
1 1/2 tsp. vanilla
1 to 2 tbsp. hot water

Mix confectioners' sugar, butter, vanilla and hot water until smooth and of spreading consistency.