Cream Cheese Braids

Fantastic breakfast danish!  I love to make up things like this the day before a busy Saturday...be it football games, heading out for a trip, or when I know we have to be up early for church.

Yield: 2- 12" loaves
16oz pkg hot roll mix                                                          1 egg yolk, lightly beaten
8oz pkg cream cheese, softened                                         1 c sifted 10x sugar
1/3 c sugar                                                                         1 Tbs milk
1 tsp vanilla                                                                        1 tsp vanilla
1 egg yolk

Prepare dough according to pkg directions using yeast packet.
Turn dough out onto a lightly floured surface; knead 4-5 times
Divide dough in half
Roll each portion into a 12x8" rectangle
Position knife blade in food processor bowl, add cream cheese & next 4 ingred.
Process until blended. 
Spread 1/2 mixture down center of each one.
Working with 1 rectangle at a time, cut nine 3" deep slits into each long side of dough.
Fold strips over cream cheese filling, alternating sides & making a braid
Pinch ends to seal, tuck under
Carefully place loaves on greased cookie sheets
Cover & let rise in a warm place, free from draft, 30 minutes
Brush tops with beaten egg yolk.
Bake at 375 for 15 minutes or until golden brown.
Combine 10x sugar, milk & 1 tsp vanilla stirring well.
Drizzle over warm loaves

Sour Cream Dinner Rolls

Everyone needs a few fantastic dinner roll recipes to pull from.  This is a great soft one that works with just about everything!  This recipe does call for the dough to be refrigerated 8 hours, so plan accordingly!!

Yields about 4 dozen rolls

8oz sour cream
1/2 c butter
1/2 c sugar
1 t salt
2 (1/4oz) envelopes active dry yeast
1/2 c warm water
2 lg eggs, lightly beaten
4 c flour
2 Tbs butter, melted

Cook first 4 ingred. in a saucepan, over med heat, stirring occassionally until butter melts.  Cool.
Combine yeast & warm water in a 1 c glass measuring cup; let stand 5 minutes
Stir together yeast mixture, sour cream mixture, eggs, & flour in a lg bowl until well blended.  Cover & chill 8 hours.
Divide dough into fourths, shape each portion into a ball.  Roll each ball to a 1/4" thickness on a floured surface; cut dough into rounds with a 2 1/2" - 3" cutter.
Brush rounds evenly with 2 Tbs melted butter
Make a crease across each round with a knife, fold in half.
Gently press edges to seal.
Place rolls in a 15x10" jelly roll pan with sides touching.
Bake at 375 for 12-15 minutes