Lemon Swirl Rolls
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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
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