Lemon Blossom Twists

Instructions

1. 1

   Lemon Blossom Filling 8 ounces cream cheese, softened 1 (3 3/4 ounce) box lemon instant pudding mix 2 tablespoons water 2 teaspoons lemon juice 1 egg Combine all ingredients; stir until smooth.

2. 2

   Yields 2/3 cup.

3. 3

   Dough 1 package dry yeast 3 tablespoons granulated sugar 1/4 cup warm water (105 to 115 degrees F) 1 egg 3/4 cup commercial sour cream (at room temperature) About 2 3/4 cups all-purpose flour 1 teaspoon salt 1/8 teaspoon baking soda Lemon Blossom Filling Lemon Blossom Frosting Dissolve yeast and sugar in warm water in a large bowl; add egg and sour cream, mixing well.

4. 4

   Combine flour, salt and baking soda; add to yeast mixture, mixing well.

5. 5

   Turn out dough onto a floured surface; roll to a 20 x 8-inch rectangle.

6. 6

   Spread Lemon Blossom Filling lengthwise down center of rectangle.

7. 7

   Fold long sides to center, slightly overlapping edges, and cut into 4 x 1-inch strips.

8. 8

   Twist each strip once and place on greased baking sheets.

9. 9

   Bake at 375 degrees F for 12 to 15 minutes.

10. 10

    Frost with Lemon Blossom Frosting while warm.

11. 11

    Yields 20 rolls.

12. 12

    Lemon Blossom Frosting 1 1/2 cups sifted confectioners' sugar 2 tablespoons lemon juice 1 tablespoon butter, softened Combine all ingredients; stir until smooth.

13. 13

    Yields about 1/2 cup.