Baked Cinnamon Twists Or Crullers

• 1 pkg. dry yeast
• 2 Tbsp. margarine
• 1/8 tsp. baking soda
• 1 c. dairy sour cream
• 2 1/2 to 3 c. sifted flour
• 1/4 c. warm water
• 3 Tbsp. sugar
• 1 tsp. salt
• 1 egg, beaten

1. Dissolve yeast in water. Let stand for 5 minutes.
2. Meanwhile, place sour cream in saucepan and place on medium heat.
3. Put margarine in sour cream and stir until margarine melts.
4. Remove from heat and let cool to lukewarm.
5. Add the sugar, salt, soda and egg.
6. Beat well.
7. Add yeast mix.
8. Then add flour gradually to make soft dough.
9. Turn out on floured board.
10. Knead until smooth and elastic.
11. Place in a greased bowl and turn over.
12. Cover.
13. Let rise in warm place until doubled in bulk.
14. Turn out on floured board and roll to 12 x 24-inch rectangle.

yeast, margarine, baking soda, sour cream, flour, warm water, sugar, salt, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=717161 (may not work)