I got this idea from the Worldwide Ward Cookbook. When Talmage was born, Mom came to our apartment and made us delicious meals all week long. These rolls were among the ranks and quickly became a favorite of ours. Soft, creamy, and versatile--they're winners for sure!
You can use whatever bread dough you like, but here is the recipe I use:
Mix for 2 minutes:
1 c. flour
2 c. water (make it pretty hot so it doesn't cool down too much before adding the yeast)
2 tsp. salt
1/2 c. sugar
Add:
2 eggs
2 Tbsp. yeast
1/3 c. oil
5 c. flour
Add additional flour until dough pulls away from the sides of the bowl and forms a smooth ball. Knead for 7 minutes. Cover and let rise until double.
Meanwhile, prepare fillings. Have fun and be creative here (I often use this to empty out the fridge), but here are some suggestions:
-chopped ham, shredded cheddar cheese, steamed broccoli, shredded parmesan cheese
-cooked sausage, green peppers, onions, mozzarella cheese
-shredded chicken, bacon, cheddar, ranch seasoning, green onions
To prepare the sauce, soften 8 oz. cream cheese and 4 Tbsp. butter. Stir together until smooth. When dough is ready, spray counter with non-stick cooking spray and roll out dough into a large rectangle. Spread with cream cheese mixture and sprinkle toppings on top. Roll up cinnamon roll style and slice using dental floss or heavy-duty thread. Place on cookie sheet and bake at 350 for 20-30 minutes, until lightly browned. Brush with melted butter. I also sometimes sprinkle poppyseeds on rolls before baking.
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