1 c. sour cream
1 tsp. salt
1/2 c. melted butter
1/2 c. sugar
1/2 c. warm water
2 pkg. yeast
2 eggs
4 c. sifted plain flour

Scald sour cream in pan on stove. Add butter, salt, and sugar to sour cream. Set aside and cool to lukewarm. Measure warm water and yeast into bowl and stir until yeast is dissolved. Add sour cream mixture and eggs to yeast. Stir in flour and mix well. Divide dough and roll into 4 large or 8 small rectangles. Spread each with the following filling mixture.

FILLING:

2 (8 oz.) pkg. cream cheese
3/4 c. sugar
1 egg
Dash of salt
2 tsp. vanilla

Mix together and spread on rectangles, making sure to keep filling away from edges. Roll up as jelly roll. Pinch ends together. Lay on greased, foil-lined cookie sheet. (I usually place 3 or 4 small ones on one sheet.) Make alternate cuts along edge of roll (in the same direction on both sides. This makes the braided effect.) Bake at 350 degrees until done and brown. Apply glaze to hot braids.

GLAZE:

2 c. confectioners' sugar
1 tsp. vanilla
1/4 c. milk
2 tbsp. butter, softened

Mix and glaze braids while they are hot.