German Sour Cream Twists

Sift flour and salt into mixing bowl. Cut in shortening. Dissolve yeast in water. Stir into flour mixture with sour cream, eggs, and vanilla. Mix well. Cover with a damp cloth and let rest in refrigerator for 2 hours. Roll half of dough on sugared bread board into an oblong, 8 x 16 inches. Fold ends toward center, ends overlapping. Sprinkle with sugar. Roll again to same size. Repeat a third time. Roll out 1/4 inch thick. Cut strips 1 x 4 inches; twist ends in opposite directions, stretching dough slightly. Put in shape of a horseshoe on ungreased baking sheet, pressing down ends to keep shape. Repeat with rest of dough. Bake immediately at 375 degrees for 15 minutes or until lightly browned. Makes 5 dozen.