1/2 cup milk
1 teaspoon salt
1/3 cup melted butter cooled to lukewarm.
2 eggs, beaten
1 teaspoon grated lemon peel
3 cups flour
Put the yeast in a bowl, add the water, milk and butter, sugar, the two beaten eggs, lemon peel, and salt. Mix well. Add one cup of the flour beat until well combined. Stir in the remaining two cups of flour. Cover the bowl with a damp cloth and refrigerate dough at least 4 hours or overnight.
4 three-ounce packages softened cream cheese
2 tablespoons sugar
2 slightly beaten egg yolks
1 teaspoon vanilla
Take the dough and divide in fourths. On a generously floured surface, roll each portion into a 12x8 inch rectangle. With a floured knife cut in six 4-inch squares. Place about 2 tablespoons of filling in the center of each square; bring opposite corners to the center, pinching to seal. Place 2 inches apart on a greased baking sheet. Let rise uncovered in a warm place for about 20 to 30 minutes. Bake at 400 degrees for 10 minutes or until done. Serve hot. Makes: 2 dozen buns.