Lemon Swirl Rolls

Directions

1. 1
   Rolls:
2. 2
   2 cups flour, yeast, sugar and salt in a large mixer bowl. Combine water, shortening and mashed potatoes and heat to 120 to 130°F. Add to flour mixture; add eggs. Beat on low speed for three minutes until smooth. Gradually add more flour until dough is sticky.
3. 3
   dough on floured surface until smooth, 8 to 10 minutes. Place in greased bowl, turning once to coat. Cover.
4. 4
   2 to 24 hours.
5. 5
   For Lemon Filling:
6. 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. 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. 8
   for at least 1 hour; filling will keep up to a week.
9. 9
   To assemble rolls:
10. 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. 11
    until doubled, 1 1/2 to 2 hours.
12. 12
    at 400°F for 15 to 18 minutes. Cool for 5 minutes and remove from pan. Cool an additional 20 minutes.
13. 13
    with Lemon Cream Cheese Frosting.
14. 14
    Lemon Cream Cheese Frosting:
15. 15
    cream cheese, butter and lemon juice in a mixing bowl until creamy, 2 to 3 minutes.
16. 16
    powdered sugar gradually until frosting is light and fluffy. Stir in lemon peel. Refrigerate icing if not using immediately.