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Cheese-Filled Rolls
Yields: 25 rolls
Ingredients
- 8 ounce(s) cream cheese, softened
- 1/4 cup(s) sugar
- 3 tablespoon(s) flour
- 1 egg yolk
- 1/2 teaspoon(s) grated lemon peel
- 1 tablespoon(s) lemon juice
- 1/2 sweet roll dough (below)
- 1/2 cup(s) jam
- 1/4 cup(s) chopped nuts
Sweet Roll Dough
- 1 pack active dry yeast
- 1/2 cup(s) warm water (105-115 deg.)
- 1/2 cup(s) lukewarm milk (scalded then cooled)
- 1/3 cup(s) sugar
- 1/3 cup(s) margarine or butter, soft
- 1 teaspoon(s) salt
- 1 egg
- 3 1/2 to 4 cups all-purpose flour
Directions
- 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.
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