Huachibolas Cream Cheese Rolls

Submitted by Dienia B.

"My Sweet Mexico Gerson; good cookbook."

 

• Ready In: 48hrs 35mins
• Ingredients: 11
• 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.