Best Ever Yeast Roll Shapes and Fillings
Submitted by lsb on August 26, 2007 at 7:11 pm

DESCRIPTION
Best Ever Yeast Roll Shapes and Fillings

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
2 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 cup chopped pecans

Combine all ingredients except chopped pecans; beat at medium speed of an electric mixer until smooth. Stir in pecans.

2 (8 ounce) pkg. cream cheese, softened
1/2 cup butter
1/2 cup orange marmalade
1/2 cup sugar
3 tablespoons grated orange rind

Combine all ingrdients; beat at medium speed of an electric mixer until smooth.

2 (8 ounce) pkg. cream cheese, softened
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 cup semisweet chocolate mini-morsels

Combine all ingredients except mini-morsels; beat at medium speed of an electric meixer until smooth. Spread filling over dough, and sprinkle with mini-morsels.

1/4 cup butter, softened
1 (16-ounce) pkg. powdered sugar, sifted
1/3 - 1/2 cup milk or orange juice
1 tsp. vanilla

Cream butter; gradually add powdered sugar alternately with milk, beating at medium speed untilmixture reaches desired consistency. Stir in vanilla.

Place one recipe of Best-Ever Yeast Rolls dough in a large bowl; cover and let rise 1 to 1 1/2 hours or until dough is doubled. Punch dough down; divide into 4 equal portions. Turn each portion out onto a heavily floured surface and knead 4 or 5 times. Roll each portion to a 12 x 10 inch rectangle.

Spread 3/4 cup of desired filling over each rectange. Carefully roll up dough, jellyrll fashion, staring at long side. Pinch seams to seal (do not seal ends.) Cut each roll into 1 inch slices; place slices, cut side down, in greased mufin pans.

Cover and let rise in a warm place for about 40 minutes. Bake at 325 for 25 minutes or until golden. Drizzle or spread Sugar Glaze over warm rolls. (4 dozen)

Place 1 recipe of Best-Ever Yeast Rolls dough in a large bowl; cover and let rise 1 to 1 1/2 hours. Punch dough down; divide into 4 equal portions. Turn each portion out onto heavily floured surface and knead 4 or 5 times. Roll each portion into a 12 x 9 inch rectangle. Cut each rectangle into 3 equal lengthwise strips. Spread about 1/4 cup of desired filling down center of each strip, leaving a 1-inch margin at each end.

Fold edge of dough over fillings; pinch loose ends of ropes at one end to seal. Braid ropes. Firmly pinch loose ends to seal.

Carefully transfer braids to greased baking sheets. Cover and let rise for about 40 minutes. Bake at 325 degrees for 35 - 40 minutes or until loaves sound hollow when tapped. Cool on wire racks. Drizzle Sugar Glaze over warm loaves.

Place 1 recipe of Best Ever YEast Rolls dough in a large bowl; cover and let rise for 1 to 1 1/2 hours. Punch dough down; divide into 4 equal portions. Turn each portion out onto a heavily floured surface and knead 4 or 5 times. Roll each portion to a 12 x 10 inch rectangle.

Spread 3/4 cup of desired filling over each rectangle. Roll up dough, jellyrol fashion, starting at long side; pinch seam and ends to seal. Transer loaves, seam side down, to greased baking sheets. Cover; let rise for 40 minutes. Bake at 325 degrees for 35 - 40 minutes or until loavs sound hollow when tapped. Cool on wire racks; drizzle with Sugar Glaze while warm. Yield: four 12-inch loaves