1 c. sour cream
1 tbsp. vinegar or lemon juice

Bring above mixture to a boil in large saucepan. Stir until well blended:

2 tbsp. shortening
3 tbsp. sugar
1/8 tsp. baking soda
1 tsp. salt

Cool to lukewarm. Add:

1 lg. egg
1 pkg. dry yeast and 1/4 c. water

Stir until yeast is dissolved. Mix in with spoon;

3 c. flour

Turn out onto lightly floured board. Knead lightly to form a smooth ball. Cover with damp cloth and let stand 5 minutes. Roll dough into rectangle 1/4 inch thick. Spread entire surface with 2 tablespoons soft butter. Sprinkle half of dough with 1/3 cup packed brown sugar and 1 teaspoon cinnamon. Bring unsugared half over sugared half. Press together to seal. With sharp knife cut into strips. Pick up strip and twist and place on greased cookie sheet about 2 inches apart. Press both ends of sticks firmly and flatly to the baking sheet. Cover with damp cloth and let rise until very light. Bake at 375 degrees for 12 to 15 minutes.