| 1 | Soften yeast in warm water. |
| 2 | Heat butter, sugar, and 1 tsp salt just till warm (115 - 120 deg), strirring constantly. |
| 3 | Add cheese, stirring until melted. |
| 4 | Pour into a large mixingbowl; stir in sour cream and egg. |
| 5 | Stir in 1 ?c flour; beat well. |
| 6 | Stir in yeast. |
| 7 | Add remaining flour. |
| 8 | On a lightly floured surface, knead 2 minutes. |
| 9 | Cover; let rest 10 minutes. |
| 10 | Roll half of the dough into a 12 inch square. |
| 11 | Cut into nine 4-inch squares. |
| 12 | Place about 1 tablespoon filling atop each square. |
| 13 | Fold dough over to form triangle; seal edges. |
| 14 | Place on greased baking sheets. |
| 15 | Repeat with remaining dough. |
| 16 | Cover; let rise in a warm place till double (20 minutes). |
| 17 | Bake in 350 deg oven for 10 to 12 minutes. |
| 18 | Remove to wirerack. |
| 19 | Combine powdered sugar and vanilla. |
| 20 | Stir in milk to make of spreading consistency. |
| 21 | Spread atop warm pastries. |
| 22 | Makes 18 submitted to the wmmb by shirley nagel - deerbrook, wisconsin recipe by : wisconsin milk marketing boar |
