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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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I love to bake and try new recipes. These soft rolls are a favorite. I like to experiment by adding different flavors to the creamy filling. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
3/4 cup warm milk (110° to 115°) |
1/2 cup sugar |
1/2 cup butter, softened |
1 teaspoon salt |
3/4 teaspoon grated lemon peel |
3 eggs |
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
filling: |
1 package (8 ounces) cream cheese, softened |
1/4 cup sugar |
1 egg |
1/2 teaspoon grated lemon peel |
Directions:
1. In a large bowl, dissolve yeast in warm milk. Add sugar, butter, salt, lemon peel, eggs and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
2. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Divide in half; shape each half into 12 balls. Place 3 in. apart on greased baking sheets. Flatten each ball to a 3-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes.
4. In a small bowl, beat all filling ingredients until smooth. Make a depression in the center of each roll; add filling. Bake at 375° for 8-10 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 2 dozen.
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