Ingredients
2 packages (1/4 ounce each) active dry yeast3/4 cup warm milk (110° to 115°)1/2 cup sugar1/2 cup butter, softened1 teaspoon salt3/4 teaspoon grated lemon zest3 large eggs4-1/2 to 5 cups all-purpose flourFILLING:1 package (8 ounces) cream cheese, softened1/4 cup sugar1 large egg1/2 teaspoon grated lemon zest
Preparation
In a large bowl, dissolve yeast in warm milk. Add sugar, butter, salt, lemon zest, eggs and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide in half; shape each half into 12 balls. Place 3 in. apart on greased baking sheets. Flatten each ball to a 3-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes.
In a small bowl, beat all filling ingredients until smooth. Make a depression in the center of each roll; add filling. Bake at 375° for 8-10 minutes or until golden brown. Remove from pan to cool on a wire rack.
