1 pkg. (1/4 oz.) active dry yeast
1/2 cup of warm water (110 to 115 degrees)
1/3 cup of  sour cream
1 egg
3 tablespoons of butter or margarine, softened
3 tablespoons of sugar
1 teaspoon of salt
2 3/4 to 3 cup of  all purpose flour

FILLING:

1/2 cup of  finely chopped walnuts or pecans
1/3 cup of sugar
3 tablespoons of  butter or margarine, melted
1 tablespoon of  grated lemon peel

LEMON ICING:

1 cup of confectioners' sugar
1 tablespoon of lemon juice
1 tablespoons of  water
1/4 teaspoon of  vanilla extract

In a mixing bowl, dissolve yeast in warm water. Add the next 5 ingredients and 1 1/4 cups flour. Beat until smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic; about 6 to 8 minutes. Place in a greased bowl, turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Let rest 10 minutes. Roll each into a 12 x 8 inch rectangle. In a bowl, combine filling ingredients; mix well. Spread half of filling over dough to within 1/2 inch of edges. Fold in half lengthwise; pinch seam to seal. Cut into 12 strips.

Holding both ends of strip, twist each strip three or four times. Place 2 inches apart on greased baking sheets. Curve one end to form a cane. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375ºF.   for 12 to 14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls. Yield: 2 dozen.