Cream Cheese Rolls

Ingredients

• 1 package active-dry yeast
• 2 Tbs water
• 1/2 cup + 2 Tbs milk
• 1/2 cup sugar
• 1/2 tsp salt
• 1/3 cup butter
• 1 egg + 1 egg yolk
• 3 1/4 cup sifted flour
• 10 oz cream cheese, softened*

Directions

• Sprinkle dry yeast into warm water (105 - 115 degrees F) and let stand for a few minutes, then stir until dissolved.
• Scald 1/2 cup of milk and pour over 1/3 cup of sugar, salt and butter. Cool to lukewarm.
• Stir in yeast, 1 egg and 1 egg yolks.
• Beat in 1 1/2 cups (197g) of flour, then stir in 1 3/4 cups (227g) of flour.
• Cover and let rise until doubled, about 1 1/2 hour.
• Mix cream cheese and 2 Tbs of milk.
• Punch down and roll on a floured surface to form a 14 x 10 1/2 inch rectangle.
• Cut into twelve 3 1/2 inches squares.
• Dollop 2 Tbs on each square and fold into triangles.
• Place on greased cookie sheets and let rise until light, about 30 minutes.
• Preheat oven to 350 degrees.
• Bake for 10 - 15 minutes until golden brown.

* 10 oz. is a frustrating amount of cream cheese. It is difficult to fit that much in but I put in to effort to make it work. The original recipe calls for 4 oz.