Lemon Swirl Rolls ________________________________ 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 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 Starch 1 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 Directions 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. More Rolls and Buns Recipes [Non-text portions of this message have been removed] ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/BREAD-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/BREAD-RECIPE/join (Yahoo! ID required) <*> To change settings via email: bread-recipe-dig...@yahoogroups.com bread-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: bread-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/