Key Lime Danish Pastries
	6 1/4 cups      To 6-3/4 cups flour
	1 1/2 cups      Sugar
	2 packages      Active dry yeast
	1 1/2 teaspoons Salt
	1 cup           Water
	1 cup           Milk
	1/2 cup         Margarine or butter
	1               Egg
	1 package       8-oz. cream cheese -- softened
	1/2 teaspoon    Lime peel -- finely shredded
	3 tablespoons   Lime juice
	1/2 cup         Powdered sugar -- sift before
	1 teaspoon      Margarine or butter -- melted
	Combine 2 cups flour, 1/2 cup granulated sugar, yeast, and salt;
	set aside. In a saucepan combine water, milk, and 1/2 cup margarine.
	Heat and stir just till warm (120°F to 130°F) and butter is almost melted.
	Add to flour mixture; add egg. Beat for 30 seconds, scraping bowl. Beat
	for 3 mins. Stir in as much remaining flour as you can. Turn dough out
	onto a lightly floured surface. Knead in enough remaining flour to make
	a moderately stiff dough that is elastic (6 to 8 mins. total). Shape
	into a ball. Place in a greased bowl. Cover; let rise in warm place till
	double (about 1 hr.). Punch down. Turn out onto a floured surface. Divide
	in half. Cover; let rest for 10 mins.
	For filling, combine cheese, peel, 2 tbsp juice, and 1/2 cup granulated
	sugar. For icing, combine powdered sugar, 1 tbsp juice, and 1
	tsp margarine. Set aside.
	On a floured surface, roll each portion of dough into a 14"x9"
	Top with 1/4 cup granulated sugar.
	Roll up from a long side; seal seams. Cut into 12 slices; arrange
	2" apart on a lightly greased baking sheet. Make indentations; fill with
	a scant tbsp of filling. Repeat with remaining dough, sugar, and filling.
	Bake in a 375°F oven for 18 to 20 mins. or till golden. Let stand 2 mins.,
	top with icing. Serve warm.
	Note - freeze some of these buns, then reheat in the microwave.

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