Lemon Blossom Twists

1 package dry yeast
3 tablespoons sugar
1/4 cup warm water (105 to 115 degrees F)
1 egg
3/4 cup sour cream at room temperature
2 3/4 cups all-purpose flour
1 teaspoon baking soda
Lemon Blossom Filling
Lemon Blossom Frosting

Dissolve yeast and sugar in warm water in a large bowl; add egg and sour cream. Mix well.

Combine flour, salt and baking soda; add to yeast mixture, mixing well. Turn out dough
on a floured surface; roll to a 20 x 8-inch rectangle. Spread Lemon Blossom Filling lengthwise down center of rectangle. Fold long sides to center, slightly overlapping edges. Cut into 4 x 1-inch strips. Twist each strip once and place on greased baking sheets. Bake at 375 degrees F for 12 to 15 minutes.

Frost with Lemon Blossom Frosting while still warm.

Yield: 20 rolls

Lemon Blossom Filling:
1 (8 ounce) package cream cheese, softened
1 small box instant vanilla pudding mix
2 tablespoons water
2 tablespoons fresh lemon juice

Mix all of the ingredients together.

Lemon Blossom Frosting:
1 1/2 cups confectioners' sugar
2 tablespoons lemon juice
2 tablespoons butter

Mix all of the ingredients together.