Butter Nut Twists

2 pk Active dry yeast

1/4 c Warm water (110? to 115?F)

1 c Butter

4 c All-purpose flour

2 Eggs, beaten

3/4 c Sour milk*

1/3 c Sugar

1/2 ts Salt

----------------------------------FILLING---------------------------------- 1 lb Ground walnuts

2 c Flaked coconut

3/4 c Sugar

3 tb Butter, melted

Dissolve yeast inwater, set aside. In a large bowl, cut butter into flour until coarse crumbs form. Add yeast mixture, eggs, milk, sugar and slt; mix lightly. Divide dough into thirds. Cover and refrigerate overnight. Take out one piece at a time from refrigerator; roll out on a sugared board to a 12x9-inch rectangle. Combine all filling ingredients. Sprinkle 1/3 cup filling on half of the 12-inch edge of dough. Fold over lengthwise and seal, forming a 12x4 1/2-inch rectangle. Pat out to press filling into dough. Sprinkle another 1/3 cup of filling on half of the 12-inch edge of dough. Fold over lengthwise, forming a 12x2-inch rectangle. Pat down to 12x4-inches. Slice 1/2-inch pieces down the 12-inch side of the dough.

Repeat with remaining two portions of dough. Twist each slice and roll in remaining filling. Place on greased baking sheets. Bake at 350?F for 15-18 minutes or until golden brown. Serve warm or cool. (*To sour milk, place 2 tablespoons white vinegar in a measuring cup. Add enough milk to equal 3/4 cup.) Joyce Hallisey Mt. Gilead, North Carolina Taste of Home, Dec/Jan/94