CHEESE Sweet Rolls-- fresh baked @ Hermann South Bed & Breakfast -
1/2cup whole milk 1/8cup vegetable oil 1/8cup sugar
Warm the milk, vegetable oil, and sugar in a saucepan over medium heat; just until sugar melts and lukewarm. Pour milk mixture in a bowl.
Sprinkle --- 1 teaspoon yeast on “lukewarm” milk mixture and let sit for 1 minute.
Stir – 1 cup all-purpose flour into milk and yeast mixture just until combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.
Remove the towel and add: 1/8 cup flour, 1/8 teaspoon baking powder, 1/8 teaspoon baking soda, and ¼ teaspoon salt. Stir and knead dough until round ball adding flour as needed.
Refrigerate overnight in a covered and buttered bowl.
In the morning remove half the dough from the bowl. On a floured baking surface, roll the dough into a large rectangle. Cut into 6 squares. Spread 1 teaspoong softened butter and 1 tablespoon brown sugar on each square. Sprinkle with a little cinnamon.
Roll up in jelly roll fashion: pinch edges to seal. Holding by one end, loosely coil each roll into a circle. Place on a baking sheet covered with parchment paper sprayed with cooking spray. Using your fingers, (dipped in a little flour), spread out the dough to make room in the middle for filling.
Filling: Stir together.
1 – 8 oz package cream cheese, softened, ¼ cup granulated sugar, and 1 teaspoon vanilla.
Top each roll with about 2 tablespoons cream cheese mixture and 1 teaspoon preserves, (any flavor).
Let rise in warm place apporximately 1 to 1 1/2 hours until double.
Bake in a Preheated 375* oven for 11 minutes, until golden brown.
Icing: combine ¾ cup powdered sugar and 2-3 tablespoons fresh orange juice, 1 teaspoon softened butter, dash salt.
Drizzle over warm rolls.
Makes 12 Rolls.