Honey Nut Breakfast Twists

1 package (1/4 ounce) active dry yeast
1/4 cup warm water
2 tablespoons sugar
1 teaspoon salt
2 tablespoons butter or margarine, melted 1 cup sour cream 1 egg
2 1/2 to 3 cups flour

Glaze:
1/3 cup packed brown sugar
3 tablespoons butter or margarine melted 3 tablespoons honey, warmed 3
tablespoons heavy cream

Filling:
1/3 cup butter or margarine softened
1/4 cup finely chopped nuts
1/4 cup honey

In a mixing bowl, combine yeast and water; let stand 5 mins. Stir in
sugar, salt and butter. Add sour cream and egg, beat until smooth. Add 1
1/2 cups flour. Blend at low speed until moistened. Blend 3 mins at medium
speed; scraping bowl twice. By hand, stir in enough remaining flour to
make a soft dough. Turn out onto a floured surface; knead until smooth and
elastic about 5 mins. Place in a greased bowl turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hr. Combine
glaze ingredients; spread evenly in a 13 x 9 x 2 inch baking dish; set
aside. Punch dough down. Roll into a 24 x 9 inch rectangle.
Combine filling ingredients; spread over dough. Fold dough lengthwise over
filling, forming a 12 x 9 inch rectangle. Cut lengthwise into six 9 inch x
2 inch pieces. Twist each piece loosely and place over glaze in baking
dish. Cover and let rise until doubled, about 1 hr. Bake at 350 degrees F
for 25 to 30 minutes or until golden brown. Invert pan onto a large
platter; let set 1 min before removing. Serve warm or refrigerate
overnight. serves 6





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