*  Exported from  MasterCook  *
                             BUTTER NUT TWISTS
 Recipe By     : 
 Serving Size  : 60   Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       pk           Active dry yeast
      1/4   c            Warm water (110ø to 115øF)
    1       c            Butter
    4       c            All-purpose flour
    2                    Eggs, beaten
      3/4   c            Sour milk*
      1/3   c            Sugar
      1/2   ts           Salt
    1       lb           Ground walnuts
    2       c            Flaked coconut
      3/4   c            Sugar
    3       tb           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 12x9-inch rectangle. Combine all filling ingredients. 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 greased baking sheets. Bake at 350øF 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
   Joyce Hallisey   Mt. Gilead, North Carolina Taste of Home, Dec/Jan/94
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