Cream Cheese Roll

Directions

Heat sour cream and margarine on low heat until margarine starts to melt.

Stir in sugar and salt. In large bowl, sprinkle yeast in warm water, stirring until yeast dissolves.

Add sour cream mixture, eggs and 4 cups flour.

Stir, adding additional flour until dough is not sticky.

Knead for 3 to 4 minutes on lightly floured surface until dough is smooth.

This is a very soft dough.

Place in greased bowl, turning once.

Let rise 30 minutes.

Divide dough into 8 equal parts.

Roll each on floured surface into 8×6 inch rectangle.

Spread ⅛ of cream cheese filling on each.

Roll up beginning with long side.

Pinch edges and fold ends under slightly.

Place rolls seam side down on bakng sheet coated with non-stick spray.

With kitchen shears, cut each roll diagonally at 2 inch intervals, ⅔ of the way through roll to resemble braid.

Cover; let rise in warm place until double the size, approximately one hour.

Bake at 375℉ (190℃) for 15 to 20 minutes or until golden brown.