Cream Cheese Roll

* Exported from MasterCook *

CREAM CHEESE ROLL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Sour cream
1/2 c Softened margarine or butter
1/2 c Sugar
1 t Salt
2 pk Active dry yeast
1/2 c Warm water (110 degrees)
2 Eggs, beaten
4 1/2 To 4 3/4 cups all-purpose or
-bread flour

Heat sour cream and margarine on low heat until
margarine starts to melt. Stir in sugar and salt. In
large bowl, sprinkle yeast in warm water, stirring
until yeast dissolves. Add sour cream mixture, eggs
and 4 cups flour. Stir, adding additional flour until
dough is not sticky. Knead for 3-4 minutes on lightly
floured surface until dough is smooth. This is a very
soft dough.

Place in greased bowl, turning once. (Dough may be
refrigerated overnight and made into rolls the next
day.) Let rise 30 minutes.

FILLING: 3/4 cups sugar 2 packages (8-oz) cream
cheese, room temperature 1 egg, beaten 1/8 tsp salt 2
tsp vanilla

Prepare filling by creaming sugar with cream cheese;
add egg, salt and vanilla.

Divide dough into 8 equal parts. Roll each on floured
surface into 8 x 6 inch rectangle. Spread 1/8 of
cream cheese filling on each. Roll up beginning with
long side. Pinch edges and fold ends under slightly.
Place rolls seam side down on bakng sheet coated with
non-stick spray. With kitchen shears, cut each roll
diagonally at 2 inch intervals, 2/3 of the way through
roll to resemble braid.

Cover; let rise in warm place until double the size,
approximately one hour. Bake at 375 degrees for 15-20
minutes or until golden brown. While warm, may be
spread with a glaze of:

1 cup powdered sugar 1 tsp vanilla 1 1/2 to 2 Tbsp
milk

Colorado Wheat Administrative Committee Representing
Colorado Wheat Farmers



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