Cheese-filled rolls
25 rolls
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Cream cheese, softened |
| ¼ | cup | Sugar |
| 3 | tablespoons | Flour |
| 1 | Egg yolk | |
| ½ | teaspoon | Grated lemon peel |
| 1 | pack | Active dry yeast |
| ½ | cup | Warm water (105-115 deg.) |
| ½ | cup | Lukewarm milk (scalded then cooled) |
| ⅓ | cup | Sugar |
| 1 | tablespoon | Lemon juice |
| ½ | Sweet Roll dough (below) | |
| ½ | cup | Jam |
| ¼ | cup | Chopped nuts |
| ⅓ | cup | Margarine or butter, soft |
| 1 | teaspoon | Salt |
| 1 | Egg | |
| 3½ | To 4 cups all-purpose flour | |
Directions
SWEET ROLL DOUGH
Beat cream cheese and sugar until light and fluffy.
Stir in flour egg yolk, lemon peel and lemon juice.
Roll dough into 15-inch square on lightly floured surface. Cut into 25 three inch squares place on greased cookie sheets. Spoon about 1 tablespoon cream cheese mixture into center of each square. Bring 2 diagonally opposite corners to center of each square, overlapping slightly; pinch. Let rise until double, about 40 minutes.
Heat oven to 375 deg. Bake until golden brown, 12-15 minutes. heat jam until melted; brush lightly over hot rolls and sprinkle with chopped nuts. 25 rolls.
Sweet Roll Dough:
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg, and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface, knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise until double, about 1½ hours. (Dough is ready if an indentation remains when touched.) Punch down dough, shape, let rise and bake as desired.