Lemon Swirl Rolls

By Dglmedia

Makes: 24 rolls
Prep Time: 50 minutes
Proof Time: 1-1/2 to 2 hours
Bake Time: 15 to 18 minutes


Chill time: 2 to 24 hours

Ingredients

• Rolls:
• 7 to 7-1/2 cups flour
• 1 envelope Fleischmann's® RapidRise Yeast
• 2/3 cup sugar
• 1-1/2 teaspoons salt
• 1-1/2 cups water
• 2/3 cup shortening
• 1 cup mashed potatoes(prepared instant mashed potatoes may be used)
• 2 eggs
• Lemon Filling:
• 1 cup sugar
• 2 tablespoons Argo® or Kingsford® Corn Starch1 tablespoon lemon peel
• 1/3 cup lemon juice
• 1/3 cup water
• 6 beaten egg yolks
• 1/4 cup butter OR margarine
• 4 tablespoons butter OR margarine, softened, divided
• Lemon Cream Cheese Frosting:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter OR margarine, softened
• 1 teaspoon lemon juice
• 2-1/2 cups of powdered sugar
• 1 teaspoon of lemon peel

Preparation

Step 1

For Rolls:
Combine 2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl.
Combine water, shortening and mashed potatoes and heat to 120° to 130°F. Add to flour mixture; add eggs.
Beat on low speed for 3 minutes until smooth.
Gradually add more flour until dough is sticky.
Knead dough on floured surface until smooth, 8 to 10 minutes.
Place in greased bowl, turning once to coat.
Cover.
Refrigerate 2 to 24 hours.

For Lemon Filling:
Combine sugar and corn starch in a 2-quart saucepan.
Stir in lemon peel, lemon juice and water.
Cook and stir over medium heat until slightly thickened and bubbly.
Beat egg yolks in a small bowl. Gradually stir half the lemon mixture into the eggs; return the egg yolk mixture to the saucepan.
Cook and stir over medium heat until mixture comes to a boil; allow to boil for 2 minutes.
Remove from heat and stir in butter. Cover surface of the lemon filling with plastic wrap.
Chill for at least 1 hour; filling will keep for up to a week.

To Assemble Rolls:
Gently press chilled dough down; divide in half. Roll one half into a 12 X 9-inch rectangle. Spread with 2 tablespoons butter and half the lemon filling. Roll jelly-roll style and slice into 1-inch pieces. Place in a greased 13 X 9-inch pan. Repeat with remaining dough.
Cover and let rise until doubled, 1-1/2 to 2 hours.
Bake at 400° F for 15 to 18 minutes. Cool for 5 minutes and remove from pan.
Cool an additional 20 minutes.
Frost with Lemon Cream Cheese Frosting.

Lemon Cream Cheese Frosting:
Beat cream cheese, butter and lemon juice in a mixing bowl until creamy, 2 to 3 minutes.
Add powdered sugar gradually until frosting is light and fluffy.
Stir in lemon peel.
Refrigerate icing if not using immediately.