Lemon Kolaches from TOH
"This recipe came to me from Taste of Home. Here's the description - These soft rolls are a favorite. I like to experiment by adding different flavors to the creamy filling. credited to an—Eileen Weitnauer, Aitkin, Minnesota. Prep time does not include rising"
photo by Bonnie G #2
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
24 rolls
- Serves:
- 24
ingredients
- 2 (1/4 ounce) packages active dry yeast
- 3⁄4 cup warm milk (110Â , to 115Â ,)
- 1⁄2 cup sugar
- 1⁄2 cup butter, softened
- 1 teaspoon salt
- 3⁄4 teaspoon grated lemon peel
- 3 eggs
- 4 1⁄2 cups unbleached all-purpose flour
-
FILLING
- 8 ounces cream cheese, softened
- 1⁄4 cup sugar
- 1 egg
- 1⁄2 teaspoon grated lemon peel
directions
- In a large bowl, dissolve yeast in warm milk. Add sugar, butter, salt, lemon peel, eggs and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Divide in half; shape each half into 12 balls. Place 3 inches apart on greased baking sheets. Flatten each ball to a 3-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes.
-
FILLING:
- n a small bowl, beat all filling ingredients until smooth. Make a depression in the center of each roll; add filling. Bake at 375° for 8-10 minutes or until golden brown. Remove from pan to cool on a wire rack.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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