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.

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