Recipe - Butter Nut Twists

2 pack Active dry yeast
One fourth cup Warm water (110ø to 115øF)
1 cup Butter
4 cup Allpurpose flour
2 Eggs, beaten
Three fourths cup Sour milk*
1/3 cup Sugar
One half teaspoon Salt

FILLING
1 pound Ground walnuts
2 cup Flaked coconut
Three fourths cup Sugar
3 tablespoon Butter, melted

Dissolve yeast inwater, set aside. In a large bowl, cut butter into flour
until coarse crumbs form. Add yeast mixture, eggs, milk, sugar and slt;
mix lightly. Divide dough into thirds. Cover and refrigerate overnight.
Take out one piece at a time from refrigerator; roll out on a sugared board
to a 12x9inch rectangle. Combine all filling ingredients. Sprinkle 1/3 cup
filling on half of the 12inch edge of dough. Fold over lengthwise and
seal, forming a 12x4 1/2inch rectangle. Pat out to press filling into
dough. Sprinkle another 1/3 cup of filling on half of the 12inch edge of
dough. Fold over lengthwise, forming a 12x2inch rectangle. Pat down to
12x4inches. Slice 1/2inch pieces down the 12inch side of the dough.
Repeat with remaining two portions of dough. Twist each slice and roll in
remaining filling. Place on greased baking sheets. Bake at 350øF for 1518
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.)

Joyce Hallisey Mt. Gilead, North Carolina Taste of Home, Dec/Jan/94

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini