1 (8 oz.) carton commercial sour cream
3 tbsp. sugar
2 tbsp. shortening
1 pkg. dry yeast
1 tsp. salt
1/8 tsp. baking soda
3 c. all-purpose flour, divided
1 egg
2 tbsp. butter, softened
1/3 c. firmly packed brown sugar
1 tsp. ground cinnamon glaze (recipe follows)

Place sour cream in a small saucepan; cook over low heat until warm, 105 to 115 degrees. Remove from heat. Add next 5 ingredients; stirring until shortening melts.

Combine yeast mixture, 2 cups flour and egg in a large mixing bowl; beat at medium speed of electric mixer until smooth. Stir in remaining 1 cup flour.

Turn dough out on a floured surface, and knead until smooth and elastic, about 5 minutes. Roll dough into a 14"x8" rectangle; brush with softened butter. Combine brown sugar and cinnamon; sprinkle evenly over dough.

Fold dough in half lengthwise; cut into 4"x1" strips. Twist each strip once and place 2" apart on greased baking sheets, pressing ends down.

Cover and let rise in a warm place, 85 degrees, free from drafts, 1 hour. Bake at 375 degrees for 15 to 17 minutes or until golden brown. Drizzle glaze over warm twists. Yield: 2 dozen.

GLAZE:

1 c. sifted powdered sugar
1-2 tbsp. milk

Combine sugar and milk, stirring until smooth. Yield: about 1/2 cup.