August 18, 2017
Breads, Dairy, Budget-Friendly,
Cooking For A Crowd, Brunch, Fall/Autumn, Oven Bake, Vegetarian, Make it from scratch, Yeast Rolls, Flour, Kosher Dairy more
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Dough: Dissolve yeast in Warm water.
Add milk, sugar, salt, eggs, shortening and 2 1/2 cups all purpose flour. Mix till smoot.h
Add enough remaining dough to make dough easy to handle.
Turn dough out onto a lightly floured, cloth covered surface and knead until smooth and elastic.
Place dough in an oiled bowl, turning dough to coat in oil.
Let rise, covered with a damp cloth, until doubled. approximately 1 hr.
Punch down dough.
Beat cream cheese and sugar till light and fluffy.
Add in flour, egg yolk, lemon peel and juice.
Divide dough in half and roll dough each into a 15 inch square.
Cut both squares into 25, 3 inch squares.
Place one tablespoon of cream cheese mixture into the center of each square and fold two opposite corners to center of the square, overlapping slightly. Pinch to seal.
Let rise until doubled.
Bake 12 to 15 min at 375.
Heat Jam until melted, brush over hot rolls.
Sprinkle with nuts.
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