2 large eggs, each in a separate bowl, lightly beaten
1 cup sour cream
1/4 cup sesame seeds, toasted
Click on the link below for the instructions.
Put the oven racks in upper and lower thirds of the oven and preheat to 450F.
Whisk together flour, baking powder, salt and baking soda in a large bowl.
Whisk together the butter, 1 egg and sour cream in another bowl.
Add the wet egg/sour cream/butter mixture to the flour mixture. Stir with a fork until a dough just begin to form (dough might be moist).
Turn dough out onto a well floured surface and kneed gently 6 times.
Pat out dough on a floured surface with floured hands, reflouring surface if necessary, and form dough into a 12 inch log.
Cut the log into 16 equal pieces.
Roll each piece into an 8 inch rope using well floured hands, then fold rope loosely in half.
Twist the rope once, holding both ends to twist.
Arrange twists 2 inches apart on 2 ungreased cookie sheets, pressing ends against baking sheet to prevent unraveling.
Brush tops of twists with remaining egg.
Sprinkle generously with sesame seeds.
Bake until golden, 10-12 minutes. Switch baking sheets position (top to bottom and vice versa) halfway during the baking time for even baking. Transfer the twists to metal racks and cool completely. This recipe makes 16 twists.