1 c sour cream
2 T shortening
3 T sugar
1 t salt
1 beaten egg
1 T yeast
3 c flour
Dissolve yeast in 1/4 c warm water. Bring sour cream to a boil and remove from heat. Stir in the shortening, sugar, soda and salt. Cool to lukewarm and add softened yeast and beaten egg. Add flour and knead. Cover and let stand for 30 minutes. Roll out and spread butter on half of the dough, sprinkle with brown sugar and cinnamon. Pull the other half of the dough over the filling. Press lightly and cut into rectangular pieces with kitchen shears. Twist in the center and place on a baking sheet. Let rise for 1 hour and bake at 375 F for 10 to 15 minutes. Glaze with powdered sugar mixed very thin with fruit juice if desired as soon as they come out of the oven.
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