1 1/2 Tbl Dry Yeast 4 Cups Unbleached All Purpose Flour
3/4 Cup Warm Water 4 Cups All Purpose Flour
3 Tbl Salted Butter FILLING:
1 3/4 Cups 1% Milk 12 Ounces Cream Cheese
1 Cup sugar 1 Cup Jelly
2 Large Eggs Topping
1 1/2 Tsp Salad Dressing 1 Can Buttercream Frosting
In a large bowl, dissolve yeast in warm water. Melt butter in a 2 cup measuring cup until hot then add the milk. To the yeast bowl, add the sugar, eggs, butter mixture, salt, unbleached flour and 3 cups all purpose flour. Slowly add remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
In a small bowl, microwave the cream cheese until soft and stir in the jelly while warm. Set aside.
When doubled, punch dough down and divide in half. Turn half onto a lightly floured surface; divide in half. Roll one portion into an 18-in. x 7-in. rectangle. Spread half of the filling to within 1/2 inches of edges. Roll up jelly-roll style, starting with a long side. Moisten edge with a finger dipped in water and pinch to seal. Cut into 18 slices; place cut side down into two greased 9-in cake pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 25-30 minutes or until golden brown. Frost while still hot with the frosting. Refrigerate leftovers.