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3 cups* all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 package Fleishmann’s Rapidrise Yeast
1/2 cup hot water (125 to 130 degrees F.)
1 (8-ounce) package cream cheese, cut into 8 pieces, softened
1 egg, at room temperature
1 tablespoon margarine, melted

*To measure flour, spoon into dry measure and level off.

Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt and yeast. 
Stir in hot water and cream cheese. 
Mix in egg and only enough reserved flour to make soft dough. 
On floured surface, knead 4 minutes.
Divide dough in half.  Roll eachhalf into 10-inch circle.
Cut each circle into 6 wedges. 
Starting from wide ends, roll up to tip; seal points. 
Shape into crescents and place on greased baking sheet; cover. 

Place large shallow pan on counter; half-fill with boiling water. 
Place baking sheet over shallow pan; let dough rise 25to 30 minutes.
Bake at 425 degrees F. for 10 minutes or until golden brown. Brush with melted butter or margarine. Remove from baking sheet; cool on wire rack. 

Serve warm or cold.

Yield:   About 1 dozen rolls

This recipe has been kitchen tested.

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