Lemon Swirl Rolls

By ctozzi

Ingredients

• DOUGH:
• 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
• 1/4 cup butter OR margarine, softened
• FILLING:
• 1 cup sugar
• 2 tablespoons Argo® Corn Starch
• 1 tablespoon lemon peel
• 1/3 cup lemon juice
• 1/3 cup water
• 6 egg yolks, beaten
• 1/4 cup butter OR margarine
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup (1 stick) butter OR margarine, softened
• 1 teaspoon lemon juice
• 2-1/2 cups powdered sugar
• 1 teaspoon lemon peel

Details

Servings 24

Preparation

Step 1

To Make DOUGH: Mix 2 cups flour, yeast, sugar and salt in a large bowl. Combine water, shortening and mashed potatoes and heat to 120° to 130°F. Add to flour mixture; add eggs.
Beat on low speed with an electric mixer for 3 minutes until smooth. Gradually add more of remaining flour until dough is sticky.


Knead dough on a floured surface until smooth, 8 to 10 minutes.
Place in a greased bowl, turning once to coat.
Cover and refrigerate 2 to 24 hours.


To Make 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 up to one 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 up jelly roll style and cut into 1-inch slices. Place cut side down in a greased 13 x 9-inch pan. Cover.
Repeat with remaining dough.


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.


To Make 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 frosting if not using immediately.