• 1 cup sour cream
• 1/2 cup sugar
• 1 tsp. salt
• 1/2 cup melted butter or margarine
• 2 packages of dry yeast
• 1/2 cup warm water (105-115 degrees)
• 2 eggs, beaten
• 4 cups all purpose flour

Heat sour cream over low heat; stir in sugar, salt, and meltedmargarine or butter; cool to luke warm.

Sprinkle yeast over warm water in a large mixing bowl, stirringuntil yeast dissolves. Add sour cream mixture, eggs, and flour; mix well. Cover tightly;refrigerate overnight.

The next day, divide dough into 4 equal parts; roll out each parton a well floured board into a 12 x 8 inch rectangle. Spread 1/4 cream cheese fillingover each rectangle (1/2 cup); roll up jelly roll fashion, beginning at long sides.Pinch edges together, and fold ends under slightly;

Place the rolls seam side down on greased baking sheets. Slit eachroll at 2 inch intervals about 2/3 of way through dough to resemble a braid. Coverand let rise in a warm place, free from drafts, until doubled in bulk (about 1 hour).

Bake at 375 degrees for 12 to 15 minutes. Spread glaze while warm.

Yield: 4 loaves