*  Exported from  MasterCook  *

                            Cream Cheese Roll

Recipe By     : Colorado Wheat Administrative Committee
Serving Size  : 6    Preparation Time :0:00
Categories    : Breads                           Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Sour cream
     1/2   c            Butter -- softened
     1/2   c            Sugar
   1       t            Salt
   2       pk           Active dry yeast
     1/2   c            Water -- warm (110 degrees F)
   2                    Eggs -- beaten
   4 1/2   c            All-purpose or bread flour;
                        -up to 4 3/4 c
                        Filling:
     3/4   c            Sugar
  16       oz           Cream cheese (2 pkg) -- room
                        -temperature
   1                    Egg -- beaten
     1/8   ts           Salt
   2       ts           Vanilla
                        Glaze:
   1       c            Powdered sugar
   1       ts           Vanilla
   1 1/2   tb           Milk; up to 2 tb

  Heat sour cream and butter on low heat until butter 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 c 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:
  
  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
  8x6" 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 baking sheet coated with non-stick
  spray. With kitchen shears, cut each roll diagonally at 2"
  intervals, 2/3rd 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 F for 15-20 minutes or until golden
  brown.

  If desired, make glaze and spread while rolls are still warm.
  
  Colorado Wheat Administrative Committee
  Representing Colorado Wheat Farmers
 

                   - - - - - - - - - - - - - - - - - -