1/4 c. warm water (110-115 degrees)
1 pkg. active dry yeast
3/4 c. lukewarm sour cream
3 tbsp. sugar
1/8 tsp. baking soda
1 tsp. salt
1 lg. egg
2 tbsp. soft shortening
3 c. flour

In bowl dissolve yeast in water. Stir all ingredients together. Turn dough onto floured board and fold several times to smooth. Roll into an oblong pan, 24 x 6 inches. Spread with 2 tablespoons soft butter. Sprinkle half of dough with a mixture of 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 in opposite directions. Place on greased baking sheet 2 inches apart. Press both ends of twist to baking sheet. Cover and let rise 1 hour. Heat oven to 375 degrees. Bake 12-15 minutes or until golden brown. While warm, frost with Butter Icing.