Title: Cheese-Filled Rolls
Categories: Desserts
Yield: 25 Rolls

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. Submitted By RHOMMEL
On FRI, 24 NOV 1995 164521 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini