| 1 | In cup dissolve yeast in water with ?teaspoon sugar. |
| 2 | Let stand for 5 minutes. |
| 3 | In mixer bowl combine 3 cups flour, remaining 1/3 cup sugar and the salt. |
| 4 | At low speed gradually beat in milk, oil, eggs and yeast mixture; beat until well blended. |
| 5 | Beat in additional flour (about 1-?cups) until dough pulls away from the sides of bowl. |
| 6 | On floured surface knead dough until smooth and elastic, 8 to 10 minutes. |
| 7 | Place in a greased bowl, turning to grease top. |
| 8 | Cover and let rise in a warm, draft free place until doubled in bulk, 1 hour. |
| 9 | Filling: in mixer bowl beat all ingredients until smooth; set aside. |
| 10 | Grease two 9 inch round cake pans. |
| 11 | On lightly floured surface roll dough into an 18x10" rectangle. |
| 12 | Spread with filling. |
| 13 | Roll tightly from long side. |
| 14 | Cut into fourteen 1 ?inch slices. |
| 15 | Place 1 roll cut side up in center of each pan. |
| 16 | Arrange remaining rolls in a circle of 6 around the center roll. |
| 17 | Cover and let rise until doubled in bulk, 30 to 40 minutes. |
| 18 | Preheat oven to 350 degrees. |
| 19 | Bake 25 to 30 minutes, until golden brown. |
| 20 | Cool in pans 10 minutes. |
| 21 | Invert onto wire racks, then invert again to cool. |
| 22 | Icing: in medium bowl whisk all ingredients until smooth. |
| 23 | Drizzle over cooled rolls. |
| 24 | (can be made ahead. |
| 25 | Wrap well and freeze up to 1 month. |
| 26 | Thaw, wrapped, at room temperature). |
| 27 | Makes 14 rolls. |
| 28 | Nutrition per roll: 410 calories 14 gm fat 6 gm protein 67 gm carbohydrates 250 mg sodium 60 mg cholesterol prep. |
| 29 | Time: 45 minutes plus rising baking time: 25 to 30 minutes from jim vorheis |
