This recipe is straight from the 1956 Betty Crocker Picture Cookbook, with only 2 differences.
1. You may use 1 package active dry yeast dissolved in 1/4 cup warm water (110-115 degrees) instead of 1 cake yeast.
2. Use 3/4 cup lukewarm sour cream instead of 1 cup. You may use commercial sour cream from the store, or you may use cream soured with 1 Tbls. vinegar or strained lemon juice.
Dissolve yeast and water. Stir in all other ingredients. until combined, turn out onto lightly floured board, fold over several times until smooth, then follow directions as above.
Delicious!