---------- Recipe via Meal-Master (tm) v8.05
       Title: Butter Nut Twists
  Categories: Breads, Cookies
       Yield: 60 Servings
       2 pk Active dry yeast
     1/4 c  Warm water (110o to 115oF)
       1 c  Butter
       4 c  All-purpose flour
       2    Eggs, beaten
     3/4 c  Sour milk*
     1/3 c  Sugar
     1/2 ts Salt
       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
   350oF 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.)