Google Amy's Cooking Adventures: Garlic Sour Cream Twists
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Saturday, March 9, 2013

Garlic Sour Cream Twists



Well, here it is.

This recipe is the last of my 30x30 recipes!  And just in time, too! 

This is another wonderful Grandma recipe and it has a fun story to go along with it!

You see, several years ago, my grandma wanted to make her sour cream twists.  Sour cream twists are a sweet pastry that is usually covered in frosting (I’ve never made them, but I enjoy them every Easter!)

But, when Grandma went to the refrigerator to take out her sour cream, she realized that she had picked up sour cream with chives by mistake!  Not to be discouraged, Grandma worked with what she had and came up with a whole new savory sour cream twist!  In fact, she even submitted the recipe to a cooking magazine and was published!

So thank you, Grandma, for another delicious and inventive recipe!


Garlic Sour Cream Twists

¼ cup warm water (115-120 degrees F)
1 package instant yeast (or rapid rise or bread machine)
1 tsp sugar

¾ cup sour cream with chives & onions, room temperature
1 large egg
1 tbsp sugar
1/8 tsp baking soda
2 tbsp shortening
3 cups flour

¼ cup garlic butter, divided (recipe below)
¼ tsp dried dill
3 tbsp parmesan cheese, divided


Garlic Butter
          Mix together:
¼ cup salted butter, softened
1 tsp dried basil
2 large cloves garlic, minced


In the bowl of a stand mixer, whisk together the water, 1 teaspoon sugar, and yeast.  Let the mixture set for 5 minutes or until foamy.

Then, add the sour cream, 1 tablespoon sugar, baking soda, eggs, and shortening.  Mix until well combined.  Slowly add the flour, kneading until smooth.

Turn the dough out onto a lightly floured work surface and roll the dough into a 24x6 inch rectangle.  Spread half the dough with a thin layer of garlic butter.  Sprinkle the dill and 2 tablespoons of parmesan over the top.

Fold the dough in half and press the edges together.  Use a sharp knife or a pizza cutter to slice the dough into 1-inch strips.  Gently twist the strips and place on a baking sheet.  Cover with a damp cloth and let rise until doubled; 20-30 minutes.

Preheat the oven to 375.

Bake the twists in the preheated oven for 10 minutes.  Brush the twists with the remaining garlic butter and sprinkle with the remaining parmesan.  Bake for another 5 minutes or until browned.

Serve warm



3 comments:

  1. Congrats on making it through your list! Your ambition amazes me. :) Looks delicious.

    ReplyDelete
  2. Aw good one grandma! I love sour cream with chives!! Congrats on finishing your 30 x 30, that's an awesome accomplishment!

    ReplyDelete
  3. What a fun recipe... I am such a carb lover! Thanks for coming to (link) party with me at Super Saturday Show & Tell :) xoxo~ Ruthie

    ReplyDelete

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