It's Sour Cream Twist Roll Time!

This is my family's favorite and most unique Christmas cookie. My grandma found the recipe when she was young and we've made it ever since! (I'll try to remember pictures after I make them.)


Sour Cream Twists

Mix 3.5 c white flour and 1 t salt. Cut in 1 c butter (like making pie crust). 
Dissolve 2.5 t dry yeast in 1/4 c warm water (90-100 degrees). Beat 1 egg and 2 egg yolks with 1.5 t vanilla. Add 3/4 c sour cream and dissolved yeast and mix all. 
Add wet ingredients to dry and mix all together with hands. 
Cover and refrigerate 2 hours to overnight. 


Divide dough into halves. Preheat oven to 375. 


For each half:

1/2 c sugar on board. (You use the sugar to roll out the dough and it is incorporated as you go so by the end the sugar is about gone)
Roll dough to 8x6" Flip to sugar on both sides.
Fold ends to middle, overlap, turn over (e.g. fold in thirds)
Roll to 8x6 again. Do this a total of 3 times (counting the 1st)
Roll to large rectangle 1/4" thick
Cut dough into 1x4" strips. Twist each one a full turn
Bake on parchment paper covered sheets, 375 degrees, 13-15 minutes, rotate sheets part way through if more than one in oven at a time