Wheat Pecan Twists

3/4 cup cultured sour cream

3 tablespoons soft butter, divided

1/4 cup warm water (105-115°)

1 package active dry yeast

5 tablespoons sugar

1/8 teaspoon soda

1/2 teaspoon salt

1 egg, slightly beaten

1 cup whole wheat fl our

1 - 1 and 1/2 cups bread or all purpose fl our

1 teaspoon cinnamon

1/4 cup chopped pecans

In saucepan or microwave, warm sour cream and 2 tablespoons butter until butter starts to melt. In medium bowl, dissolve yeast in water. Add sour cream, 2 tablespoons sugar, soda, salt, egg and whole wheat fl our; mix. Add white flour as needed to make a dough stiff enough to knead.

Turn dough on to lightly floured board; knead 2 minutes until dough is smooth. Roll into 24 x 6-inch rectangle. Spread dough with remaining butter. Mix 3 tablespoons sugar, cinnamon and pecans; sprinkle on half of rectangle. Fold dough over the half with sugar mixture. (Dough will be 24 x 3 inches.)

Cut into 24 1-inch strips. Holding strip at both ends, twist in opposite directions. Bring edges together; seal. Place on greased baking sheet 2 inches apart. Cover; let rise in warm place 1 hour. Bake in preheated 375° oven 12 to 15 minutes or until light brown. May be glazed with mixture of 1 cup powdered sugar, ½ teaspoon vanilla and 2 to 3 tablespoons milk.

Makes 24 twists

Nutritional analysis: One Twist (without glaze) provides approximately: 89 calories; 2 g protein; 11 g carbohydrate;4 g fat (2 g saturated) ; 1 g fiber; 16 mg cholesterol; 1 mg iron; 77 mg sodium.