Huachibolas Cream Cheese Rolls

Name: Huachibolas Cream Cheese Rolls
Prep time: 48 h
Cook time: 35 min
Total time: 48 h 35 min
Yield: 18 serving(s)
Ingredients: 3 teaspoons yeast; 1/2 cup water, warm; 3 cups flour, bread, divided; 1/3 cup sugar; 1 teaspoon salt; 3 eggs; 1/4 cup butter; 8 ounces cream cheese; 3 tablespoons powdered sugar; 1 egg; 3 tablespoons sugar, crystal

Submitted by Dienia B.

"My Sweet Mexico Gerson; good cookbook."

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Ready In:: 48hrs 35mins
Ingredients:: 11
Serves:: 18

ingredients

3 teaspoons yeast
¹⁄₂ cup water, warm
3 cups flour, bread, divided
¹⁄₃ cup sugar
1 teaspoon salt
3 eggs
¹⁄₄ cup butter
FILLING
8 ounces cream cheese
3 tablespoons powdered sugar
1 egg
3 tablespoons sugar, crystal

directions

Dissolve yeast in warm water.
Add 1/4 cup flour to make sponge.
Put 2-3/4 cups flour and sugar in a bowl; mix.
Add eggs.
Add yeast.
Add butter gradually mixing; dough WILL be sticky.
Beat 10 minutes.
Put in greased bowl; cover; let rise 1 hour; punch down.
Put in refrigerator overnight.
Bring to room temperature.
For filling, beat cream cheese and powdered sugar together.
Roll out dough to 1/2 inch thick; cut into 4 inch squares; you should have 18.
Spoon 1 tablespoon cream cheese mixture in center.
Bring all edges towards center; flip over and carefully tighten rounds; twist them.
Cover and let rise until double.
Preheat oven to 375 degrees Fahrenheit.
Brush with egg; sprinkle with big crystal sugar.
Bake until tops are golden, 25 to 35 minutes.