| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Desserts | 25 | Rolls | |
INGREDIENTS
| 8 | oz | Cream cheese, softened |
| 1/4 | c | Sugar |
| 3 | tb | Flour |
| 1 | Egg yolk | |
| 1/2 | ts | Grated lemon peel |
| 1 | tb | Lemon juice |
| 1/2 | Sweet Roll dough (below) | |
| 1/2 | c | Jam |
| 1/4 | c | Chopped nuts |
| 1 | pk | Active dry yeast |
| 1/2 | c | Warm water (105-115 deg.) |
| 1/2 | c | Lukewarm milk (scalded then cooled) |
| 1/3 | c | Sugar |
| 1/3 | c | Margarine or butter, soft |
| 1 | ts | Salt |
| 1 | Egg | |
| 3 1/2 | To 4 cups all-purpose flour |
INSTRUCTIONS
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 1 1/2 hours. (Dough is ready if an indentation remains when touched.) Punch down dough, shape, let rise and bake as desired. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On FRI, 24 NOV 1995 164521 ~0500 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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