Monday, 28 November 2011

Cream Cheese Rolls (Danishes)


Cream Cheese Rolls (Danishes)

Ingredients

Dough

1 (8 ounce) carton sour cream
½ cup sugar
½ cup butter or margarine
1 teaspoon salt
2 (1/2 ounce) envelopes active dry yeast
½ cup warm water (105° to 115°)
2 large eggs, lightly beaten
4 to 5 cups all-purpose flour

Cream Cheese Filling

2 (8 ounce) package cream cheese, softened
¾ cup sugar
1 large egg
2 teaspoons vanilla extract
1/8 teaspoon salt

 *Beat all ingredients at medium speed with an electric mixer until blended.  Makes 2 ½ cups.
Glaze

2 cups sifted powdered sugar
¼ cup milk
2 teaspoons vanilla extract

*Combine all ingredients.  Makes ¾ cup.




Method

1.                  Combine first 4 ingredients in a medium saucepan.

2.                  Cook over medium heat, stirring occasionally, until butter melts.  Let cool to 105° to 115°.

3.                  Combine yeast and warm water in a 2 cup liquid measuring cup, and let stand 5 minutes.

4.                  Combine sour cream mixture, yeast mixture, and eggs in a large bowl, stirring until blended.

5.                  Gradually stir in enough flour to make a soft dough.  (Dough will be sticky).

6.                  Cover and refrigerate 8 hours.

7.                  Divide dough into 4 equal portions.  Working with 1 portion at a time, turn dough out onto a floured surface, and knead 4 or 5 times.  Roll each into a 12 x 8 inch rectangle; spread with one fourth of *Cream Cheese Filling, leaving a ½ inch border around edges.  Roll up,  jellyroll fashion, beginning at long side.  Pinch seam to seal.  Cut into 1 inch slices; place slices 2 inches apart on a greased baking sheet.  Repeat procedure with remaining dough and filling.

8.                  Cover and let rise in a warm place (85°), free from drafts, 45 minutes to 1 hour or until doubled in bulk.

9.                  Bake at 375° for 15 to 20 minutes or until lightly browned.  Remove to wire racks, and drizzle with *Glaze.  Makes 4 dozen.



Rolls or Danishes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman


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Thank You! 
Shirley-Ann Pearman
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Comment:-
Recipe was a wonderful recipe to work with and is very delicious.

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