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Strawberry Walnut Cheese Buns
MyCookbook Recipe Database
MyCookbook Member: MyCookbook
Recipe Category: Pestos
Recipe Preparation Level: easy
3½ to 4 cups flour
2 packages active dry yeast
½ cup butter or margarine
¼ cup plus 2 tablespoons water
1 teaspoon vanilla
8 ounces cream cheese, softened
2 tablespoons sugar
1 egg yolk
½ teaspoon vanilla
1 cup Strawberry-Pecan Pesto
½ cup chopped pecans
1 egg white, beaten
In a large bowl, stir 1 cup of flour and yeast with a wooden spoon. In a small microwave bowl, combine butter, sugar, and water, and cook about 2 minutes at medium heat in microwave until butter is melted and mixture is lukewarm. (Or place in saucepan and melt over low heat.) Stir in eggs and vanilla until well blended. Add to flour mixture, stirring well.
Blend in 2 cups of flour, adding to mixture ½ cup at a time. Stir well after each addition. Add additional flour (if needed) by the tablespoon to make a soft dough. Knead for 5 minutes. (If using a food processor, spoon flour/butter/egg mixture into bowl of processor, sprinkle with 2 cups of flour and process until dough cleans bowl. Process an additional 2 to 3 minutes, until mixture is smooth and elastic, adding flour by the tablespoon if needed.)
Butter a large bowl and place dough into bowl, turning dough once to coat the surface. Cover with wax paper and set in a warm place until double in size, about 2 hours. When double in size, punch dough down, cover, and let rest 10 minutes while preparing filling.
In a medium bowl, blend cream cheese and sugar. Add egg yolk and vanilla, blending well. Grease an 11" by 14" baking pan and set aside.
(Read carefully.) On a lightly floured surface, roll or pat out ½ the dough into an 11" by 14" rectangle. Spread ½ of the pesto to 1" of each edge. Gently spread ½ of the cheese mixture lengthwise over ½ of the pesto covered dough. Starting at end covered with cheese, roll dough, so cheese filling will be in the center of the roll. Position seam end at bottom of roll. With a gentle sawing motion, cut roll into 8 slices, placing each, one cut side down, on ½ of baking sheet. Repeat with remaining dough, pesto, and cheese mixture, placing additional 8 slices on baking sheet. Cover with wax paper and let rise until double in size, about 1 hour.
Heat oven to 350°F. Brush buns with beaten egg white and sprinkle with chopped pecans. Bake for 15 to 20 minutes or until golden. Let cool slightly before removing from baking sheet.
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