Christmas Tree Twists

Directions

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt and baking soda. In a small saucepan, heat buttermilk and shortening to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide dough in half. Roll each into a 14x3-in. rectangles; pinch seam to seal. Cut each into fourteen 3x1-in. strips.
• Beginning with the red-sugared strips, twist each strip several times. On a greased baking sheet, arrange strips in a tree shape by placing pinched edge of a strip in the top center of baking sheet and fanning out rounded end, allowing filling to show.
• Use six strips of dough on one side and seven strips on other side. Pinch dough in center to join. Use remaining strip for tree trunk. Repeat with green-sugared strips. Cover and let rise in a warm place until doubled, about 1 hour.
• Bake at 375° for 15-20 minutes or until lightly browned. Remove from pans to wire racks to cool.