| 1 | Heat sour cream and margarine on low heat until margarine starts to melt. |
| 2 | Stir in sugar and salt. |
| 3 | In large bowl, sprinkle yeast in warm water, stirring until yeast dissolves. |
| 4 | Add sour cream mixture, eggs and 4 cups flour. |
| 5 | Stir, adding additional flour until dough is not sticky. |
| 6 | Knead for 3-4 minutes on lightly floured surface until dough is smooth. |
| 7 | This is a very soft dough. |
| 8 | Place in greased bowl, turning once. |
| 9 | (dough may be refrigerated overnight and made into rolls the next day). |
| 10 | Let rise 30 minutes. |
| 11 | Filling: ?cups sugar 2 packages (8-oz) cream cheese, room temperature 1 egg, beaten 1/8 tsp salt 2 tsp vanilla prepare filling by creaming sugar with cream cheese; add egg, salt and vanilla. |
| 12 | Divide dough into 8 equal parts. |
| 13 | Roll each on floured surface into 8 x 6 inch rectangle. |
| 14 | Spread 1/8 of cream cheese filling on each. |
| 15 | Roll up beginning with long side. |
| 16 | Pinch edges and fold ends under slightly. |
| 17 | Place rolls seam side down on bakng sheet coated with non-stick spray. |
| 18 | With kitchen shears, cut each roll diagonally at 2 inch intervals, 2/3 of the way through roll to resemble braid. |
| 19 | Cover; let rise in warm place until double the size, approximately one hour. |
| 20 | Bake at 375 °F for 15-20 minutes or until golden brown. |
| 21 | While warm, may be spread with a glaze of: 1 cup powdered sugar 1 tsp vanilla 1 ?to 2 tbsp milk colorado wheat administrative committee representing colorado wheat farmer |
