BUTTER NUT TWISTS

Butter Nut Twists image

My mother has been using this recipe for the last 45 years for special occasions and the holidays. She taught my sister and me how to make the twists so we can carry on the tradition for our families. -Joyce Hallisey, Mt. Gilead, North Carolina

Provided by Taste of Home

Time 45m

Yield 6 dozen.

Number Of Ingredients 13

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 cup cold butter, cubed
3/4 cup buttermilk
2 large eggs, lightly beaten
FILLING:
8 ounces ground walnuts (about 2 cups)
1 cup sweetened shredded coconut
1/3 cup sugar
4-1/2 teaspoons butter, melted

Steps:

In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt. Cut in butter until crumbly. Add buttermilk, eggs and yeast mixture; stir to form a soft dough. Cover with plastic wrap; refrigerate overnight., Preheat oven to 350°. In another bowl, mix filling ingredients. Punch down dough; divide into three portions. On a sugared surface, roll one portion into a 12x9-in. rectangle. Sprinkle 1/3 cup filling lengthwise down one half of the dough. Fold dough in half over filling, forming a 12x4-1/2-in. rectangle; pat down to press filling into dough. Seal edges., Sprinkle an additional 1/3 cup filling down one half of the folded dough. Fold in half again, forming a 12x2-1/4-in. rectangle. Press to form a 12x4-in. rectangle. Cut into twenty-four 1/2-in. slices. Repeat with remaining dough and additional filling. Twist each slice one time and roll in remaining filling; place 2 in. apart on greased baking sheets., Bake 15-18 minutes or until golden brown. Remove from pans to wire racks; serve warm or at room temperature.

Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.