Sour Cream Twists

• 1 c. sour cream
• 4 Tbsp. oleo
• 3 Tbsp. sugar
• 1/8 tsp. baking soda
• 1 tsp. salt
• 1 large egg, beaten
• 1 pkg. dry yeast
• 3 c. flour
• 1/3 c. brown sugar
• 1 tsp. cinnamon

1. Place sour cream in large saucepan.
2. Bring to a boil.
3. Stir in 2 tablespoons oleo, 3 tablespoons sugar, baking soda and salt. Cool to lukewarm.
4. Stir in beaten egg and yeast.
5. Stir to dissolve. Using a spoon; add flour gradually.
6. Turn out on lightly floured surface.
7. Knead lightly to form smooth dough.
8. Let stand 5 minutes. Roll out to form a 6 x 24-inch rectangle, about 1/4-inch thick. Spread entire surface with 2 tablespoons softened oleo.
9. Sprinkle 1/2 rectangle with brown sugar and cinnamon.
10. Cover with unsugared half.
11. Cut in 24 (1-inch) strips.
12. Twist and let rise.
13. Bake at 375u0b0 until light brown.

sour cream, oleo, sugar, baking soda, salt, egg, yeast, flour, brown sugar, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161294 (may not work)