Side Pannel
Cheese-Filled Rolls
Ingredients List
- 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
Directions
SWEET ROLL DOUGH
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
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.)
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
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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