Mimi's Sour Cream Twists

"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."
Mimi's Sour Cream Twists created by Mimi in Maine
Ready In:
1hr 50mins




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

Join The Conversation

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  1. ChewieJacuBeau
    My grandchildren always ask me to make these when they come over to stay. I have to agree with them, they are delish! For variation, sometimes I mix in chopped nuts with the glaze. Great addition.
  2. grrmrgal
    I dont know why I have such a love/hate relationship with yeast doughs. I seem to really want to try to master them but I usually fail. This time I did A-OK with not killing the yeast and rising ability/patience in the dough. I had to add A LOT more flour, like at least a cup more, my dough was just ridiculously sticky and gooey. I don't know if this affected the flavor, as I am sure it did, but the flavor just wasn't there for me. I felt it was a lot of work for something I felt I could have gotten from frozen bread dough. The kids enjoyed them and they kept well on a recent camping trip I had made them for to bring for breakfast addition. I WILL attempt to make again however because when it comes to yeast doughs, I am a masochist ;)
  3. mariannette
    I prefer this recipe over the ones that call for shortening butter, less sour cream and more eggs.
  4. 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.
  5. Smile1968



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