- Ingredients and directions for this recipe
- 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
- 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.)
Punch down dough, shape, let rise and bake as desired.