Sour Cream Twists

• 1/4 c. warm water (not hot)
• 1 pkg. active dry yeast
• 3/4 c. lukewarm sour cream
• 3 Tbsp. sugar
• 1/8 tsp. soda
• 1 tsp. salt
• 1 large egg
• 2 Tbsp. soft shortening
• 3 c. sifted flour

1. Measure the warm water into mixing bowl; add yeast, stirring to dissolve.
2. Stir in remaining ingredients.
3. Turn dough onto lightly floured board and fold over several times until smooth. Roll into an oblong (24 x 6-inch).
4. Spread with 2 tablespoons of softened butter.
5. Sprinkle half of dough with a mixture of 1/3 cup brown sugar and 1 teaspoon of cinnamon.
6. Fold other half over. Cut into 24 strips 1 inch wide.
7. Hold strip at both ends and twist in opposite directions.
8. Place on greased baking sheet 2 inches apart.
9. Press both ends of twist to baking sheet.
10. Cover and let rise until doubled (1 hour).
11. Bake until golden brown at 375u0b0 (12 to 15 minutes).
12. While warm, frost with icing.
13. Yields 2 dozen.

warm water, active dry yeast, sour cream, sugar, soda, salt, egg, shortening, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=309727 (may not work)