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Lemon Kolaches

Source of Recipe

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Lemon Kolaches

Cookin' Up Country Breakfasts Cookbook 1994
Reviews rate this recipe 3.5 of 5 stars.
Prep: 30 min. + rising Bake: 10 min.
Yield: 2 dozen.

I love to bake and try new recipes. These soft rolls are a favorite. I like to experiment by adding different flavors to the creamy filling. —Eileen Weitnauer, Aitkin, Minnesota

Ingredients:
• 2 packages (1/4 ounce each) active dry yeast
• 3/4 cup warm milk (110° to 115°)
• 1/2 cup sugar
• 1/2 cup butter, softened
• 1 teaspoon salt
• 3/4 teaspoon grated lemon peel
• 3 eggs
• 4-1/2 to 5 cups all-purpose flour
•
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon grated lemon peel

Directions:
1. In a large bowl, dissolve yeast in warm milk. Add sugar, butter, salt, lemon peel, eggs and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

2. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down. Divide in half; shape each half into 12 balls. Place 3 in. apart on greased baking sheets. Flatten each ball to a 3-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes.

4. In a small bowl, beat all filling ingredients until smooth. Make a depression in the center of each roll; add filling. Bake at 375° for 8-10 minutes or until golden brown. Remove from pan to cool on a wire rack.

1 serving (1 each) equals 194 calories, 8 g fat (5 g saturated fat), 57 mg cholesterol, 180 mg sodium, 25 g carbohydrate, 1 g fiber, 5 g protein.