|Active dry yeast||1⁄2 Ounce (Two 1/4 Ounce Package)|
|Warm milk||3⁄4 Cup (12 tbs) (110 - 115 F)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|All purpose flour||5 Cup (80 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
In a large mixing bowl, dissolve yeast in warm milk.
Add sugar, butter, salt, lemon peel, eggs and 2 cups of flour; beat until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Divide in half; shape each half into 12 balls.
Place 3 in.apart on greased baking sheets.
Flatten each ball to a 3-in.circle.
Cover and let rise in a warm place until doubled, about 30 minutes.
In a small mixing bowl, beat all filling ingredients until smooth.
Make a depression in the center of each roll; add filling.
Bake at 375° for 8-10 minutes or until golden brown.
Remove from pan to cool on a wire rack.