Lemon Swirl Rolls

Lemon Swirl Rolls

Print Recipe

Yield

24 rolls 24 rolls

Difficulty

Advanced Advanced

Prep Time

0:50 0:50

Bake Time

15 to 18 minutes 15 to 18 minutes

Chill Time

2 to 24 hours 2 to 24 hours

Rise Time

1-1/2 to 2 hours 1-1/2 to 2 hours

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Ingredients

Rolls
7 to 7-1/2 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
2/3 cup sugar
1-1/2 teaspoons salt
1-1/2 cups water
2/3 cup shortening
1 cup mashed potatoes (prepared instant mashed potatoes may be used)
2 eggs
Lemon Filling
1 cup sugar
2 tablespoons 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
4 tablespoons butter OR margarine, softened
Lemon Cream Cheese Frosting
1 package (8 ounces) cream cheese, softened
1/2 cup butter OR margarine, softened
1 teaspoon lemon juice
2-1/2 cups powdered sugar
1 teaspoon lemon peel

Directions

For Rolls:
Combine 2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl. Combine water, shortening and mashed potatoes and heat until very warm (120° to 130°F). Add to flour mixture; add eggs. Beat on low speed for 3 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. Refrigerate 2 to 24 hours.
For 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 Assemble Rolls:
Gently press chilled dough down; divide in half. Roll one half into a 12 x 9-inch rectangle. Spread with 2 tablespoons butter and half the lemon filling. Roll jelly-roll style and slice into 1-inch pieces. Place in a greased 13 x 9-inch pan. Repeat with remaining dough. Cover and let rise until doubled, 1-1/2 to 2 hours. Bake at 400°F for 15 to 18 minutes. Cool for 5 minutes and remove from pan. Cool an additional 20 minutes. Frost with Lemon Cream Cheese Frosting.
Lemon Cream Cheese Frosting:
Beat cream cheese, butter and lemon juice in a mixing bowl until creamy, 2 to 3 minutes. Add powdered sugar gradually until frosting is light and fluffy. Stir in lemon peel. Refrigerate icing if not using immediately.

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