Recipe: Lemon Swirl Rolls

LEMON SWIRL ROLLS

Lemon Swirl Rolls -- a fusion recipe, think of one of the best cinnamon rolls you've had, but imagine the filling and topping made with lemons! Lemon peel and lemon juice in the tangy, sweet filling with an ultra-rich lemon-infused cream cheese frosting on top.

FOR THE ROLLS:
7 to 7 1/2 cups flour
1 envelope Fleischmann's RapidRise Yeast
2/3 cup sugar
1 1/2 teaspoons salt
1 1/2 cups water
2/3 cup shortening
1 cup mashed potatoes*
2 eggs
1/4 cup butter OR margarine, softened
FOR THE LEMON FILLING:
1 cup sugar
2 tablespoons Argo or Kingsford's Corn Starch
1 tablespoon lemon peel
1/3 cup lemon juice
1/3 cup water
6 beaten egg yolks
1/4 cup butter OR margarine
FOR THE LEMON CREAM CHEESE FROSTING:
1 (8 ounce) package cream cheese, softened
1/2 cup butter OR margarine, softened
1 teaspoon lemon juice
2 1/2 cups powdered sugar
1 teaspoon lemon peel

TO MAKE THE ROLL DOUGH:
Combine 2 cups flour, yeast, sugar and salt in a large mixer bowl.

Combine water, shortening and mashed potatoes and heat to 120 to 130 degrees F. Add to flour mixture; add eggs. Beat on low speed for three minutes until smooth. Gradually add more flour until dough is sticky. Knead dough on floured surface until smooth, 8 to 10 minutes. Place in greased bowl, turning once to coat. Cover and refrigerate 2 to 24 hours.

TO MAKE THE LEMON FILLING:
Combine sugar and corn starch in a 2-quart saucepan. Stir in lemon peel, lemon juice and water. Cook and stir over medium heat until slightly thickened and bubbly.

Beat egg yolks in a small bowl. Gradually stir half the lemon mixture into the eggs; return the egg yolk mixture to the saucepan. 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. Cover surface of the lemon filling with plastic wrap. Chill for at least 1 hour; filling will keep for up to a week.

TO MAKE THE ROLLS:
Remove dough from refrigerator and gently press dough down. Divide dough in half. Roll one half into a 12x9-inch rectangle. Spread with two tablespoons butter and half the lemon filling. Roll jelly roll style and slice into 1-inch pieces. Place in a greased 13x9-inch pan. Cover and let rise until doubled, 1-1/2 to 2 hours. Repeat with remaining dough.

Bake at 400 degrees F for 15 to 18 minutes. Cool for 5 minutes and remove from pan. Cool an additional 20 minutes and frost with Lemon Cream Cheese Frosting.

TO MAKE THE LEMON CREAM CHEESE FROSTING:
Combine cream cheese, butter and lemon juice in a mixer bowl. Beat until creamy, 2 to 3 minutes. Gradually add powdered sugar until frosting is light and fluffy. Stir in lemon peel. Refrigerate icing if it is not going to be used immediately.

*Prepared instant mashed potatoes may be used.

Makes 24 Rolls

Nutritional Information Per Serving: Serving Size: one roll, Calories: 390, Total Fat: 16g, Saturated Fat: 7g, Cholesterol: 60mg, Sodium: 220mg, Carbohydrates: 58g, Dietary Fiber: 1g, Sugars: 26g, Protein: 6g

Source: Fleischmann's