3 1/2 c. flour
1 tsp. salt
1 c. shortening
1 pkg. active dry yeast
1/4 c. warm water
3/4 c. thick sour cream
1 whole egg and 2 egg yolks
1 tsp. vanilla

Sift flour, salt into mixing bowl. Cut in shortening. Dissolve yeast in water. Stir into flour mixture with sour cream, eggs, vanilla. Mix well with hands. Cover with damp cloth, refrigerate 2 hours. Roll half of dough on sugared board into oblong 8 x 16 inches. Fold ends toward center, ends overlapping. Sprinkle with sugar. Roll again to same size. Repeat a third time. Roll about 1/4 inch thick. Cut into strips 1 x 4 inches. Twist in opposite directions. Stretching dough slightly. Place on ungreased cookie sheet. Press ends to keep shape. Repeat. Bake 15 minutes in 375 degree oven.