4 1/2 - 4 3/4 cups flour
1/2 cup sugar
2 pkgs active dry yeast
1 tsp salt
3/4 cup milk
1/2 cup margarine
1/2 tsp grated lemon peel
Cream Cheese filling
In large mixing bowl, combine 1 cup flour, sugar, yeast and salt.
Heat milk and margarine over low heat until warm. Add to flour
mixture, beat 3 minutes at medium speed on electric mixer. Add .5
cup flour, eggs and peel, beat 2 minutes at high speed. Stir in
enough remaining flour to form soft dough. On lightly floured
surface knead dough until smooth and elastic, about 5 minutes.
Place in greased bowl, brush with additional margarine, melted.
Cover, let rise in warm place until double in volume, about 1.5
hours. Punch down dough, divide in half. Cover, let rest 10 minutes.
Shape each half into twelve balls. Place 3 inches apart on greased
cookie sheet, flatten to 3" circles. Cover, let rise until double
in volume, about 45 minutes. Indent centers, fill with measuring
tablespoonfuls of cream cheese filling. Bake at 375, 8-10 minutes
or until golden brown. Remove from cookie sheet, sprinkle with
sifted powdered sugar, if desired. Makes 2 dozen.
Cream Cheese Filling
8 oz cream cheese, softened
1/4 cup sugar
1 tsp grated orange peel
Combine all ingredients, mixing until blended.
1 1/2 cup creamed cottage cheese, small curd
1 egg, beaten
1/2 cup sugar
1 tsp vanilla
1/8 tsp salt
3 tsp melted butter
Drain cottage cheese, press in cheese cloth to remove as much liquid
as you can.
In mixing bowl, combine cheese and remaining ingredients until
blended and creamy. Yield: 1 1/2 to 2 cups