These rolls are a routinely demanded favorite from Sam & Rosie’s firstborn (Elanorellë was Sam’s pet name for his daughter)
Yield: Makes 24 rolls
- 1 8 oz pkg cream cheese, softened
- 1 egg, beaten
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1 cup water
- 1/2 cup shortening (butter flavored)
- 5 cups flour, divided
- 1/2 cup sugar
- 1 pkg rapid-rise yeast
- 1/4 tsp salt
- 3 eggs
Beat cream cheese until smooth. Add 1 egg, 1/4 cup sugar, and vanilla, stirrng well. Set aside.
Combine water and shortening in bowl. Heat in microwave just until shortening melts. Let cool till temp is 120º to 130º.
Combine 4 cups flour, 1/2 cup sugar, yeast and salt in mixing bowl. Add shortening mixture, stirring well. Add eggs. Beat until smooth. Gradually stir in enough remaining 1 cup flour to make a soft dough.
Turn dough out onto a well-floured surface, and knead 5 min. until smooth and elastic. Cover dough; let rest 10 min. Roll dough into a 14” x 21” rectangle (about 1/4-inch thick). Cut into 24, 3 1/2-inch squares (4 rows x 6 columns). Spoon 1 1/2 tsp cream cheese mixture into center of each square.
Pull corners of dough together, and pinch seams securely. Turn corners under to form a ball, and place seam side down in greased muffin pans. Cover and let rise in a warm place (85º), free from drafts, 20 min or until doubled in bulk.
Bake at 375º for 12-18 min or until golden brown.
These rolls are a routinely demanded favorite from Sam & Rosie’s firstborn (Elanorellë was Sam’s pet name for his daughter)
Yield: Makes 24 rolls
- 1 8 oz pkg cream cheese, softened
- 1 egg, beaten
- 1/4 cup sugar
- 1/2 tsp vanilla extract
. . .
Recent Comments