Mimi's Sour Cream Twists

READY IN: 1hr 50mins
Recipe by Mimi in Maine

I make these anytime of the year, but was a tradition with my granddaughter that we take them to Easter Sunrise Service breakfast. Everyone loves them. If you don't overbake them, they are soft and tender and delicious with an icing. You'll make them again and again.

Top Review by emmie244

What a great recipe! I have made this many, many times and every time I get the best compliments! I make these into mini twists that about finger length and they are great at parties - just the right size for carrying around. I am helping a friend with her mother's 80th birthday party later this month and will make these twists - some with sultanas, some with grated apple, some with chopped pecans and some just as the recipe states. Definitely a keeper! Thank you so much for posting.

Ingredients Nutrition


  1. Heat sour cream to lukewarm and cool some.
  2. Mix yeast and 1/4 cup warm water to proof.
  3. Add to the yeast the sour cream, soft butter, sugar, salt, egg, and 1 cup flour--beat till smooth.
  4. Gradually add the other 2 cups flour--mixing well.
  5. Rise once till doubled.
  6. On a floured board roll into a 6"x24" rectangle.
  7. Brush with the second 2 tablespoons soft butter.
  8. Mix the filling together and spread over half of the rectangle.
  9. Fold over the other half of the dough--lengthwise.
  10. Cut 24 1" strips.
  11. Twist and place on a greased sheet.
  12. Let rise till doubled.
  13. Bake at 375 degrees for 12-15 minutes, but don't overbake.
  14. Remove from baking sheet and drizzle glaze over them.

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