1 c. sour cream
3 tbsp. sugar
1/8 tsp. baking soda
1 tsp. salt

Heat sour cream to lukewarm in large saucepan. Remove from heat and stir in 1 cake yeast, soda and salt and stir until dissolved.

Add:

1 lg. beaten egg
2 tbsp. soft shortening
3 c. flour

Roll out to 24 x 6. Spread 2 tablespoons soft butter on top. Sprinkle half of dough with 1/3 cup brown sugar and 1 teaspoon cinnamon. Fold other half over. Cut into 24 strips 1 inch wide. Hold strips at both ends and twist. Place on greased sheet 2 inches apart. Cover and let rise 1 hour. Bake at 375 degrees for 12 to 15 minutes. Frost. Makes 2 dozen twists. Serve warm.