Lemon Blossom Twists

Lemon Blossom Twists

Ingredients:

1

Package

Dry yeast

3

Tablespoon

Sugar

1

cup

Warm water

1

 

Egg

Cup

Sour cream (room temperature)

1

Teaspoon

Salt

2-3/4

Cup

All-purpose flour

1

Teaspoon

Baking soda

Lemon blossom filling

1

8 ounce

Package cream cheese

1

3-3/4 package

Lemon instant pudding mix

2

Tablespoon

Water

2

Tablespoon

Water

2

Teaspoon

Lemon juice

1

 

Egg

Lemon blossom Frosting

1-1/2

Cup

Sifted powdered sugar

2

Tablespoon

Lemon juice

1

Tablespoon

Butter, softened

Directions:

Dissolve yeast and sugar in warm water in a large bowl; add egg and sour cream, mixing well. Combine flour, salt and baking soda; add to yeast mixture, mixing well.Turn out dough onto a floured surface; roll to a 20 x 8 rectangle. Spread lemon blossom filling lengthwise down center of rectangle. Fold long sides to center, slightly overlapping edges; cut into 4x1 strips. Twist each strip oven, and place on greased baking sheet. Bake at 375 for 12-15 minutes. Frost with lemon blossom frosting while warm.

Lemon Blossom Filling: Combine all ingredients; stir until smooth.

Yields

20 rolls

 

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