| 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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