Lemon Swirl Rolls

• Roll Dough:
• 7 to 7 1/2 cups flour
• 1 envelope Fleischmann's(R) RapidRise Yeast
• 2/3 cup sugar
• 1 1/2 teaspoons salt
• 1 1/2 cups water
• 2/3 cup shortening
• 1 cup mashed potatoes (prepared instant mashed potatoes may be used)
• 2 eggs
• 1/4 cup butter or margarine, softened
• Lemon Filling:
• 1 cup sugar
• 2 tablespoons Argo(R) Corn Starch
• 1 tablespoon lemon peel
• 1/3 cup lemon juice
• 1/3 cup water
• 6 beaten egg yolks
• 1/4 cup butter or margarine
• Lemon Cream Cheese Frosting:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter or margarine, softened
• 1 teaspoon lemon juice
• 2 1/2 cups powdered sugar
• 1 teaspoon lemon peel

1. Rolls:
2. 2 cups flour, yeast, sugar and salt in a large mixer bowl. Combine water, shortening and mashed potatoes and heat to 120 to 130u0b0F. Add to flour mixture; add eggs. Beat on low speed for three minutes until smooth. Gradually add more flour until dough is sticky.
3. dough on floured surface until smooth, 8 to 10 minutes. Place in greased bowl, turning once to coat. Cover.
4. 2 to 24 hours.
5. For Lemon Filling:
6. sugar and corn starch in a 2-quart saucepan. Stir in lemon peel, lemon juice and water. Cook and stir over medium heat until slightly thickened and bubbly. Beat egg yolks in a small bowl. Gradually stir half the lemon mixture into the eggs; return the egg yolk mixture to the saucepan.
7. and stir over medium heat until mixture comes to a boil; allow to boil for 2 minutes. Remove from heat and stir in butter. Cover surface of the lemon filling with plastic wrap.
8. for at least 1 hour; filling will keep up to a week.
9. To assemble rolls:
10. chilled dough down; divide in half. Roll one half into a 12- x 9-inch rectangle. Spread with two tablespoons butter and half the lemon filling. Roll jelly roll style and slice into 1-inch pieces. Place in a greased 13- x 9-inch pan. Cover. Repeat with remaining dough.
11. until doubled, 1 1/2 to 2 hours.
12. at 400u0b0F for 15 to 18 minutes. Cool for 5 minutes and remove from pan. Cool an additional 20 minutes.
13. with Lemon Cream Cheese Frosting.
14. Lemon Cream Cheese Frosting:
15. cream cheese, butter and lemon juice in a mixing bowl until creamy, 2 to 3 minutes.
16. powdered sugar gradually until frosting is light and fluffy. Stir in lemon peel. Refrigerate icing if not using immediately.

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Taken from www.myrecipes.com/recipe/lemon-swirl-rolls-0 (may not work)