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Lemon Swirl Rolls

Source of Recipe


Fleischmann's Yeast



List of Ingredients



• -- Rolls --
  
• 7 to 7½ cups flour, divided
  
• 1 envelope Fleischmann's Rapid Rise Yeast
  
• 2/3 cup sugar
  
• 1½ tsp salt
  
• 1½ cups water
  
• 2/3 cup shortening
  
• 1 cup mashed potatoes (left over) or prepared instant mashed potatoes
  
• 2 eggs
  
• ¼ cup butter or margarine, softened (divided)
  
• .
  
• -- Lemon Filling --
  
• 1 cup sugar
  
• 2 Tbsp cornstarch
  
• 1 Tbsp lemon peel
  
• 1/3 cup lemon juice
  
• 1/3 cup water
  
• 6 egg yolks
  
• ¼ cup butter or margarine
  
• .
  
• Lemon Cream Cheese Frosting (recipe follows)
  






Instructions



1. For the dough:
   Combine 2 cups of the flour, yeast, sugar and salt in a large mixer bowl. Combine water, shortening and mashed potatoes in a saucepan and heat to 120° to 130° F; add to flour mixture. Add eggs. Beat on low speed with electric mixer for 3 minutes, or until smooth. Gradually add more flour until dough is sticky. Knead dough on floured surface until smooth, 8 to 10 minutes. Place dough in greased bowl, turning once to coat. Cover and refrigerate 2 to 24 hours.
   
   
2. For the lemon filling:
   Combine sugar and cornstarch in a 2-quart saucepan. Stir in lemon peel, lemon juice and water. Cook and stir over medium heat until mixture comes to a boil; allow to boil for 2 minutes. Remove from heat and stir in butter; pour into a bowl and cover surface of lemon filling with plastic wrap. Chill for at least 1 hour. (Filling will keep for one week.)
   
   
3. For the rolls:
   Remove dough from the refrigerator and gently press dough down. Divide dough in half. Roll one half into a 9- x 12-inch rectangle. Spread with 2 tablespoons of the butter and half of the lemon filling. Roll jelly-roll style and slice into 1-inch pieces. Place rolls in a greased 9- x 13-inch pan. Repeat with remaining dough. Cover and let rise until doubled, 1½ to 2 hours.
   
   Bake at 400° F for 15 to 18 minutes. Cool for 5 minutes, then remove from pan. Cool an additional 20 minutes, then spread with Lemon Cream Cheese Frosting.
   
   Makes two 9- x 13-inch pans.
   
   ............
   
   LEMON CREAM CHEESE FROSTING
   
   • 1 package (8 ounces) cream cheese, softened
   • ½ cup butter or margarine, softened
   • 1 tsp lemon juice
   • 2½ cups powdered sugar
   • 1 tsp lemon peel
   
   Combine the cream cheese, butter and lemon juice in a mixer bowl. Beat until creamy, 2 to 3 minutes. Gradually beat in powdered sugar until frosting is light and fluffy. Stir in lemon peel. Refrigerate icing if it is not going to be used immediately.