3 1/2 c. flour
1 tsp. salt
1 c. butter
1 pkg. dry yeast
1/4 c. hot water
3/4 c. sour cream
1 whole egg plus 2 egg yolks, well beaten
1 tsp. vanilla
1 c. sugar

Sift flour and salt in mixing bowl. Cut in butter. Dissolve yeast in water. Add to flour mixture with sour cream, eggs, and vanilla. Mix well. Cover with damp cloth and refrigerate 2 hours.

Working quickly, roll half of dough on sugared board into 8 x 16 inch oblong. Sprinkle with sugar. Fold ends toward center. Roll again. Sprinkle with sugar; fold ends toward center and roll out again. Cut into strips. Twist and place on greased cookie sheets. Bake at 375 degrees for 15 to 20 minutes. Repeat with remaining dough. Makes 4 dozen. Freezes well