Lemon Sweet Rolls

That sounds contradictory, doesn't it?  The lemon filling on these sweet yeast rolls is tartly sweet, and the yeast roll is just delicious.  Sort of like a grown-up cinnamon bun.  The recipe is originally from the Argo Cornstarch recipe book and calls for a gooey sweet cream cheese frosting which I left off, but feel free to make it as instructed or use a store-bought cream cheese frosting.

This recipe requires some planning as the dough is a yeast-leavened dough.  However, you can do all the raising over a period of several hours in the refrigerator if that works better.  You can also make this up to the point of slicing the rolled dough and freeze the slices!!  Just arrange them in a pan to freeze, take it out at night and put it in the fridge to thaw/raise overnight, then bake in the morning.  Or make them totally ahead the night before for instant yummy breakfast in the morning.

This is also a handy way to use up a bit more of your Thanksgiving leftovers...1 pan of the rolls needs 1/2 cup of spuds.  Just be sure to use pretty plain cream-and-butter mashed potatoes (or bake a medium potato in the microwave to mash) rather than a heavily herbed or garlicked version.

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Muffin mix yeast rolls

A classic soft dinner roll that can made sweet or not and frozen for browning-and-serving.  I made this recipe recently using my bread machine on the dough setting.  It's a 2 lb. machine and it managed to handle this large and heavy recipe, but I wouldn't do it in a smaller machine. 

N.B...the package size for the muffin mix/cake mix is important.  If you do a sweet cake mix, get a 9 oz. box that makes a single 9" layer (Jiffy makes mixes this size, so does Martha White I think).  The big boxes of Betty Crocker or Duncan Hines mixes are 18 oz.  Same with the muffin mix...make sure it's a small 7.5-ish oz. package of mix, not a great big box.  Constant vigilance!

Muffin Mix Yeast Rolls

Makes 18 rolls

1 package active dry yeast (2 1/4 tsp)

3 3/4 cup bread flour

1 7.5 oz. package bran muffin mix

1 1/2 cups warm water (~110F)

1/4 cup butter, melted

Optional: 2 beaten egg whites

OR

Cake Mix Yeast Rolls
Makes 18 rolls

1 package active dry yeast (2 1/4 tsp)

3 1/4 cup bread flour

1 9 oz. package yellow cake mix

1 1/2 cups warm water (~110F)

1/4 cup butter, melted

Optional: 2 beaten egg whites

Stir together dry ingredients.  Add water and melted butter and beat until a shaggy ball forms.  Knead the dough about 5 minutes.  Put in a large greased bowl and cover with plastic wrap.  Let rise 1 hour. 

Punch dough down and divide into 2 pieces.  Divide each of those into 3 pieces, and divide each of those into 3 pieces.  Roll each piece of dough into a ball and place in 2 9" cake pans, lightly greased or non-stick. 

You can freeze the dough now, or let it rise 30 minutes.  Brush tops of rolls with egg whites for a shiny finish (totally optional). 

Bake dough (thawed, if previously frozen) 15-20 minutes at 350F. 

You can also freeze the baked rolls and reheat them, after thawing, at 350F for about 15 minutes.

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