Recipe - Cream Cheese Roll

1 cup Sour cream
One half cup Softened margarine or butter
One half cup Sugar
1 teaspoon Salt
2 pack Active dry yeast
One half cup Warm water (110 degrees)
2 Eggs, beaten
4 One half To 4 Three fourths cups allpurpose or
bread flour

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
34 minutes on lightly floured surface until dough is smooth. This is a
very soft dough.

Place in greased bowl, turning once. (Dough may be refrigerated overnight
and made into rolls the next day.) Let rise 30 minutes.

FILLING: Three fourths cups sugar 2 packages (8oz) cream cheese, room temperature 1
egg, beaten 1/8 tsp salt 2 tsp vanilla

Prepare filling by creaming sugar with cream cheese; add egg, salt and
vanilla.

Divide dough into 8 equal parts. Roll each on floured surface into 8 x 6
inch rectangle. Spread 1/8 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 bakng sheet coated with nonstick spray. With
kitchen shears, cut each roll diagonally at 2 inch intervals, 2/3 of the
way through roll to resemble braid.

Cover; let rise in warm place until double the size, approximately one
hour. Bake at 375 degrees for 1520 minutes or until golden brown. While
warm, may be spread with a glaze of:

1 cup powdered sugar 1 tsp vanilla 1 One half to 2 Tbsp milk

Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers