Huachibolas Cream Cheese Rolls

My Sweet Mexico Gerson; good cookbook.

• Ready In: 48 hrs 35 mins
• Serves: 18

Ingredients

• 3  teaspoons  yeast
• 1⁄2 cup water, warm
• 3  cups flour, bread, divided
• 1⁄3 cup sugar
• 1  teaspoon salt
• 3  eggs
• 1⁄4 cup butter

• FILLING

• 8  ounces cream cheese
• 3  tablespoons powdered sugar
• 1  egg
• 3  tablespoons sugar, crystal

Directions

1. Dissolve yeast in warm water.
2. Add 1/4 cup flour to make sponge.
3. Put 2-3/4 cups flour and sugar in a bowl; mix.
4. Add eggs.
5. Add yeast.
6. Add butter gradually mixing; dough WILL be sticky.
7. Beat 10 minutes.
8. Put in greased bowl; cover; let rise 1 hour; punch down.
9. Put in refrigerator overnight.
10. Bring to room temperature.
11. For filling, beat cream cheese and powdered sugar together.
12. Roll out dough to 1/2 inch thick; cut into 4 inch squares; you should have 18.
13. Spoon 1 tablespoon cream cheese mixture in center.
14. Bring all edges towards center; flip over and carefully tighten rounds; twist them.
15. Cover and let rise until double.
16. Preheat oven to 375 degrees Fahrenheit.
17. Brush with egg; sprinkle with big crystal sugar.
18. Bake until tops are golden, 25 to 35 minutes.