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Puff Pillow Buns

By: Shirley Marti

"I entered this recipe at the 1971 Iowa State Fair and won first place. You can conveniently make the dough the night before, then shape and bake the buns the next morning. --Shirley Marti, Lansing, Iowa"

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Prep Time:
40 Min

Cook Time:
10 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1/2 cup warm milk (110 to 115 degrees F)
1/3 cup butter or margarine, melted
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon lemon extract
2 eggs
3 cups all-purpose flour
FILLING:
1 (8 ounce) package cream cheese, softened
1/4 cup milk
1 teaspoon vanilla extract
2 tablespoons butter or margarine, melted
ICING:
1 cup confectioners' sugar
2 tablespoons butter or margarine, softened
1/2 teaspoon vanilla extract
1 tablespoon milk

Directions

In a mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, lemon extract, eggs and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; gently knead for 2-3 minutes. Place in a greased bowl, turning once to greased top. Cover and refrigerate for 2 hours or overnight.
Punch dough down. Turn onto a floured surface; divide into four portions. Roll one portion into a 9-in. x 6-in. rectangle (refrigerate remaining portions until ready to roll out). Cut into 3-in. squares.
In a mixing bowl, beat cream cheese, milk and vanilla until smooth. Place about 2 teaspoons filling in the center of each square. Moisten corners with water; bring over center of filling and pinch corners tightly in center. Repeat with remaining dough and filling. Place seam side up 2 in. apart on greased baking sheets; brush with melted butter. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 400 degrees F for 10-12 minutes or until lightly browned. Remove from pans to wire racks. Combine icing ingredients; spread over warm buns.

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