Recipe by Dorothy Bolla
Every holiday we would get together with the Bollas, these little gems were around. They aren’t really complicated but they are tasty and perfect with a cup of coffee. Even though her great-grandchildren weren’t born before she died, they carry on this recipe and family tradition as a way to honor her and make some fun kitchen memories.
Ingredients
1 cake of compressed yeast – or 1 pkg dry yeast
¼ cup lukewarm water
3 ½ c sifted flour
1 ½ teaspoon salt
½ c butter
½ cup Crisco
2 beaten eggs
½ cup sour cream
1 tsp vanilla
1 ½ c. sugar
2 more tsp. vanilla
Directions
Soften compressed yeast in warm water (or substitute 1 pkg dry yeast softened in ¼ cup warm – not hot – water). Sift flour with salt; cut in butter and shortening. Blend in eggs, sour cream, 1 teaspoon vanilla, and yeast: mix well. Cover and chill for at least 2 hours. Dough may be stored in refrigerator up to 4 days and baked as needed.
Mix sugar and remaining vanilla. Sprinkle board with about ½ cup of the mixture. Roll out ½ of dough to a 16×8 rectangle; sprinkle with 1 Tablespoon more vanilla sugar.
Fold one end of dough over center. Fold opposite and over to make 3 layers. Turn ¼ way around and repeat rolling and folding twice; sprinkle board with additional vanilla sugar as needed. Roll out about ¼ inch thick. Cut into 4×1 inch strips. Twist each strip 2 or 3 times. Place on ungreased baking sheets. Repeat entire process with remaining dough. Bake in 375 degree oven for 15-20 minutes until light golden brown.
Makes about 5 dozen twists.
Sour Cream Twists
Ingredients
- 1 cake of compressed yeast - or 1 pkg dry yeast
- ¼ cup lukewarm water
- 3 ½ c sifted flour
- 1 ½ teaspoon salt
- ½ c butter
- ½ cup Crisco
- 2 beaten eggs
- ½ cup sour cream
- 1 tsp vanilla
- 1 ½ c. sugar
Instructions
- Soften compressed yeast in warm water (or substitute 1 pkg dry yeast softened in ¼ cup warm - not hot - water).
- Sift flour with salt.
- Cut in butter and shortening.
- Blend in eggs, sour cream, 1 teaspoon vanilla, and yeast: mix well.
- Cover and chill for at least 2 hours. Dough may be stored in refrigerator up to 4 days and baked as needed.
- Mix sugar and remaining vanilla. Sprinkle board with about ½ cup of the mixture.
- Roll out ½ of dough to a 16x8 rectangle; sprinkle with 1 Tablespoon more vanilla sugar.
- Fold one end of dough over center.
- Fold opposite and over to make 3 layers.
- Turn ¼ way around and repeat rolling and folding twice; sprinkle board with additional vanilla sugar as needed.
- Roll out about ¼ inch thick. Cut into 4x1 inch strips.
- Twist each strip 2 or 3 times.
- Place on ungreased baking sheets.
- Repeat entire process with remaining dough.
- Bake in 375 degree oven for 15-20 minutes until light golden brown.
- Makes about 5 dozen twists.
