1 c. sour cream
3 tbsp. sugar
1/8 tsp. baking soda
1 tsp. salt
1 pkg. dry yeast
Butter for spreading
1/4 c. water
1 lg. egg
2 tbsp. soft shortening
3 to 3 1/2 c. sifted flour
1/3 c. brown sugar
Cinnamon

Heat the sour cream to lukewarm; remove from heat and stir in the 3 tablespoons sugar, soda and salt. Stir in the yeast, which has been softened in the water. Stir until all ingredients are dissolved, then add the egg, shortening, and flour. Mix well and knead lightly a few times until smooth.

Roll into an oblong 24 x 6 inch and spread one half lengthwise with butter and brown sugar and cinnamon. Fold other half over and cut into 24 strips each 1 inch wide. Hold each strip at both ends and twist. Place on greased baking sheet, pressing both ends after twisting, to sheet. Cover and let rise until light. Bake at 375 degrees for 12 to 15 minutes. Frost while warm and sprinkle with chopped nuts if desired. This is a quick rich yeast roll.