Cheese-filled rolls

1. Beat cream cheese and sugar until light and fluffy.
2. Stiri in flour egg yolk, lemon peel and lemon juice.
3. Roll dough into 15-inch square on lightly floured surface.
4. Cut into 25 three inch squares place on greased cookie sheets.
5. Spoon about 1 tablespoon cream cheese mixture into center of each square.
6. Bring 2 diagonally opposite corners to center of each square, overlapping slightly; pinch.
7. Let rise until double, about 40 minutes.
8. heat oven to 375 deg. Bakei until golden brown, 12-15 minutes.
9. Heat jam until melted; brush lightly over hot rolls and sprinkle with chopped nuts.
10. 25 rolls.
11. sweet roll dough: dissolve yeast in warm water in large bowl.
12. Stir in milk, sugar, shortening, salt, egg, and 2 cups of the flour.
13. Beat until smooth.
14. Mixi in enough remaining flour to make dough easy to handle.
15. turn dough onto lightly floured surface, knead until smooth and elastic, about 5 minutes.
16. Place in greased bowl; turn greased side up. Cover; let rise until double, about 1 ½ hours.
17. (dough is ready if an indentation remains when touched).
18. punch down dough, shape, let rise and bake as desired.