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
Recipe was taken from America’s Best Baking Recipes (October 1996) page 28 and 29.
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Shirley-Ann Pearman
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Comment:-
Recipe was a wonderful recipe to work with and is very delicious.
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