1 pkg. dry yeast
3 tbsp. sugar
1/4 c. warm water (105 - 115°F)
1 egg
3/4 c. commercial sour cream (room temperature)
About 2 3/4 c. all-purpose flour
1 tsp. salt
1/8 tsp. baking soda
Lemon Blossom Filling
Lemon Blossom Frosting

Dissolve yeast and sugar in warm water in a large bowl; add egg and sour cream, mixing well. Combine flour, salt and baking soda; add to yeast mixture, mixing well.

Turn out dough onto a floured surface; roll to a 20x8-inch rectangle (if desired, divide dough to make smaller rectangle). Spread Lemon Blossom Filling lengthwise down center of rectangle. Fold long sides to center, slightly overlapping edges; cut into 4x1-inch strips. Twist each strip once and place on greased baking sheets. Bake at 375°F for 12 to 15 minutes. Frost with Lemon Blossom Frosting while warm.

Yield: 20 rolls.

LEMON BLOSSOM FILLING:

1 (8 oz.) pkg. cream cheese, softened
1 (3 3/4 oz.) pkg. lemon instant pudding mix
2 tbsp. water
2 tsp. lemon juice
1 egg

Combine all ingredients; stir until smooth. Yield: 2/3 cup.

LEMON BLOSSOM FROSTING:

1 1/2 c. sifted powdered sugar
2 tbsp. lemon juice
1 tbsp. butter, softened

Combine all ingredients; stir until smooth. Yield: about 1/2 cup.