Print Options

Back to Butter Nut Twists >

Include these items:

Select reviews >

Taste of Home Logo

Butter Nut Twists

 Butter Nut Twists
My mother has been using this recipe for the last 45 years for special occasions and the holidays. She taught my sister and me how to make the twists so we can carry on the tradition for our families. —Joyce Hallisey, Mt. Gilead, North Carolina
72 ServingsPrep: 30 min. + chilling Bake: 15 min.


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 3/4 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 cups ground walnuts (8 ounces)
  • 1 cup flaked coconut
  • 1/3 cup sugar
  • 4-1/2 teaspoons butter, melted


  • In a small bowl, dissolve yeast in warm water. In a large bowl, mix
  • flour, sugar and salt. Cut in butter until crumbly. Add buttermilk,
  • eggs and yeast mixture; stir to form a soft dough. Cover with
  • plastic wrap; refrigerate overnight.
  • Preheat oven to 350°. In another bowl, mix filling ingredients.
  • Punch down dough; divide into three portions. On a sugared surface,
  • roll one portion into a 12x9-in. rectangle. Sprinkle 1/3 cup filling
  • lengthwise down one half of the dough. Fold dough in half over
  • filling, forming a 12x4-1/2-in. rectangle; pat down to press filling
  • into dough. Seal edges.

2 of 2

Butter Nut Twists (continued)

Directions (continued)

  • Sprinkle an additional 1/3 cup filling down one half of the folded
  • dough. Fold in half again, forming a 12x2-1/4-in. rectangle. Press
  • to form a 12x4-in. rectangle. Cut into twenty-four 1/2-in. slices.
  • Repeat with remaining dough and additional filling. Twist each slice
  • one time and roll in remaining filling; place 2 in. apart on greased
  • baking sheets.
  • Bake 15-18 minutes or until golden brown. Remove from pans to wire
  • racks; serve warm or at room temperature. Yield: 6 dozen.
Nutritional Facts: 1 roll equals 105 calories, 7 g fat (3 g saturated fat), 16 mg cholesterol, 63 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein.