Butter Nut Twists

Directions

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.

Take out one piece at a time from refrigerator; roll out on a sugared board to a 12×9-inch rectangle.

Combine all filling ingredients.

Sprinkle ⅓ cup filling on half of the 12-inch edge of dough.

Fold over lengthwise and seal, forming a 12×4½-inch rectangle.

Pat out to press filling into dough.

Sprinkle another ⅓ cup of filling on half of the 12-inch edge of dough.

Fold over lengthwise, forming a 12×2-inch rectangle.

Pat down to 12×4-inches.

Slice ½-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 greased baking sheets. Bake at 350℉ (180℃) for 15 to 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 ¾ cup.)