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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Polish Sweet Cheese Rolls Recipe

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This recipe for Polish Sweet Cheese Rolls is from Hommertzheim Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2.25 t yeast
1 tsp sugar (4g)
1/4c water (90°F) water
1 c scalded milk (240g @ 90°F)
1/3 c (90g) butter
1/4c (51g) sugar
1 tsp salt
2 lg (120 g) eggs at room temp
4 to 4.5c AP flour (480 -540g)

Filling:
16 oz cream cheese - room temp
1-1/3c (196g) confectioners sugar
2 lg egg yolks; reserve egg white for wash
2 T vanilla (13g)
Directions:
Directions:
Add yeast, 1 t sugar, and water to bowl to bloom (cover)

In the mixer bowl cream butter until smooth, add salt and eggs; whip until smooth.
Add milk, whip; slowly add sugar. Whip until smooth.

Add yeast mixture to butter mixture.

Add flour slowly to butter / yeast mixture. Knead until dough temp is 80°F.

Place in greased bowl, cover with plastic and let rise until doubled in size.

Gently deflate dough and divide into 15 pieces. Round their shapes and place in greased 4" springform pans.

Let rise until doubled in size.

Place an indentation in each roll to receive filling.

Squeeze filling from bag into each indented roll.

Brush with egg/milk wash.

Bake 20 minutes rotating pans in oven (bake 4" pans on top of jelly roll pans).

Filling:
Cream the cream cheese until smooth, add egg yolk and vanilla. Beat until smooth.
Sift the confectioners sugar. Add slowly to cream cheese mixture.

Place into piping bags.

Bake rolls at 375°F for 20 min ( internal temp = 200°F).

Let cool for 5 min before removing from pans. Let cool completely on rack before placing in storage.
Number Of Servings:
Number Of Servings:
12 - 15
Preparation Time:
Preparation Time:
3 hours

 

 

 

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