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|Cream Cheese Roll|
|Recipe courtesy North Dakota Wheat Commission|
|1 cup sour cream
1/2 cup softened margarine or butter
1/2 cup sugar
1 teaspoon salt
2 packages active dry yeast
1/2 cup warm water (110 degrees)
2 eggs, beaten
4 1/2 - 4 3/4 cups all-purpose or bread flour
3/4 cup sugar
2 8-ounce packages cream cheese, room temperature
1 egg, beaten
1/8 teaspoon salt
2 teaspoons vanilla
|Heat sour cream and margarine on low heat until margarine 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 cups flour. Stir, adding additional flour until dough is not sticky. Knead for 3 to 4 minutes on lightly floured surface until dough is smooth. It is a very soft dough.
Place in bowl coated with non-stick spray, turning once. (Dough may be refrigerated overnight and made into rolls the next day.) Let rise 30 minutes.
Prepare filling by creaming sugar with cream cheese; add egg, salt and vanilla.
Divide dough into 4 equal parts. Roll each on floured surface into an 8 x 12-inch rectangle. Spread 1/4 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-inch intervals, 2/3 of the way through roll to resemble a braid.
Cover; let rise in warm place until double the size, approximately one hour. Bake at 375 degrees F for 15 to 20 minutes or until golden brown. While warm, may be spread with a glaze of:
1 cup powdered sugar
1 teaspoon vanilla
1 1/2 - 2 tablespoons milk
|With 24 servings, each unfrosted slice has: 263 calories, 5. grams protein, 30 grams carbohydrates, 0.9 grams dietary fiber, 13. grams total fat, 51 milligrams cholesterol, 1.3 milligrams iron and 218 milligrams sodium.|