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Evelyn’s Sour Cream Twists

Total Time

Prep: 40 min. + chilling Bake: 15 min.


4 dozen

"Evelyn" is my mother-in-law, who always keeps some of these terrific flaky twists in her freezer to serve in a pinch. They go quickly around our house— especially during the holidays.
Evelyn's Sour Cream Twists Recipe photo by Taste of Home
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  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/2 cup cold butter
  • 1/2 cup shortening
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 3 teaspoons vanilla extract, divided
  • 1-1/2 cups sugar


  1. In a small bowl, dissolve yeast in water. In a bowl, combine flour and salt. Cut in butter and shortening until the mixture resembles coarse crumbs. Stir in eggs, sour cream, 1 teaspoon vanilla and the yeast mixture; mix thoroughly. Cover and refrigerate overnight.
  2. Combine sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth or countertop surface. On the sugared surface, roll half the dough into a 12x8-in. rectangle; refrigerate remaining dough. Sprinkle rolled dough with about 1 tablespoon of the sugar mixture. Fold rectangle into thirds.
  3. Give dough a quarter turn and repeat rolling, sugaring and folding 2 more times. Roll into a 12x8-in. rectangle. Cut into 4x1-in. strips; twist each strip 2 or 3 times. Place on chilled ungreased baking sheets. Repeat with remaining sugar mixture and dough.
  4. Bake at 375° until lightly browned, 12-14 minutes. Immediately remove from pan and cool on wire racks.

Nutrition Facts

1 twist: 97 calories, 5g fat (2g saturated fat), 16mg cholesterol, 97mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 1g protein.

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