Sweet Roll Dough and Variations

From Betty Crocker, this basic sweet roll dough:

Dissolve
1 T.yeast in
1/2 c. warm water and
1/2 c. warm milk (I use rice milk).

Stir in:
1/3 c. sugar
1/3 c. shortening
1 t.salt
1 egg
4 c.flour (I use whole wheat)

Knead until smooth, then let rise until double, about 1 1/2 hours.

•Cheese-Filled Rolls•

Blend:
1 8 oz. pkg. cream cheese
1/4 c. sugar
3 T. flour
1 egg yolk
zest of one lemon
juice of one lemon

Roll half the yeast dough out into a rectangle, very thin. Cut into three-inch squares and top each with 1 T. cream cheese mixture. Bring up opposite diagonal sides over filling and pinch together. Let rise 45 min, then bake for 12-15 minutes in 375 oven. Remove and dollop with a tiny dab of raspberry jam.

•Orange Rolls•

Roll half the yeast dough out as for cinnamon rolls. Mix until smooth and creamy:

3 T. butter or margarine
zest of an orange
juice of an orange
1 1/2 c. powdered sugar

Spread half the frosting on the dough and roll and cut as for cinnamon rolls. Let rise in pie pan until double, then bake for 20-25 minutes at 375. After removing from oven, spread with second half of frosting.

•Butterscotch-Pecan Rolls•

Heat 1/2 butter or margarine until melted, then stir in
1/2 c. brown sugarr
2 T. corn syrup
1/2 c.pecan halves

Roll out half the yeast dough as for cinnamon rolls, and spread dough with butter or margarine, then sprinkle heavily with sugar and cinnamon. Pour pecan sauce into 9 x 9 baking pan, and cut roll of dough into 9 slices. Place them over the sauce, let rise til double, then bake for 20-25 minutes at 375. As soon as they are done, turn them out onto foil or a rimmed baking sheet, so butterscotch can dribble out onto tops of rolls.