Description
These Lemon Rolls are a delightful twist on classic sweet rolls, featuring a soft, yeasted dough infused with fresh lemon zest and juice. Filled with a tangy lemon and brown sugar mixture, then baked to golden perfection and topped with a smooth lemon glaze, these rolls offer a perfect balance of sweetness and citrus flavor, ideal for breakfast or dessert.
Ingredients
Scale
Dough Ingredients
- 1 cup warm milk
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- ½ cup unsalted butter, melted
- ½ teaspoon salt
- 4 cups all-purpose flour
- 1 large egg
- 1 tablespoon lemon zest
Filling
- 2 tablespoons unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup fresh lemon juice
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
Instructions
- Activate Yeast: In a small bowl, combine warm milk, granulated sugar, and active dry yeast. Let this mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare Dough: In a large mixing bowl, combine melted butter, salt, all-purpose flour, egg, and lemon zest. Add the yeast mixture and stir until a sticky dough forms.
- Knead Dough: Transfer the dough to a floured surface and knead for 5-7 minutes until it becomes smooth and elastic, which helps develop gluten for proper texture.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Roll Out Dough: After the dough has risen, punch it down gently and roll it out on a floured surface into a 12×18-inch rectangle.
- Add Filling: Spread the softened butter evenly over the rolled-out dough. Sprinkle the brown sugar over the butter, then drizzle the fresh lemon juice across the top for a tangy twist.
- Form Rolls: Starting from one long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces to make individual rolls.
- Second Rise: Place the rolls cut-side up into a greased 9×13-inch baking dish. Cover and let them rise for about 30-45 minutes until puffed up.
- Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C) to ensure it reaches the proper baking temperature.
- Bake: Bake the rolls for 25-30 minutes or until they turn golden brown on top and are cooked through.
- Prepare Glaze: While the rolls bake, whisk together powdered sugar, fresh lemon juice, and milk in a bowl until smooth and pourable.
- Glaze Rolls: When the rolls are done baking, remove them from the oven and immediately drizzle the lemon glaze over them while they are still warm, allowing the glaze to absorb slightly.
- Serve: Let the rolls cool slightly before serving. Enjoy warm to fully appreciate their soft texture and tangy glaze.
Notes
- Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
- Kneading is important for developing a soft and elastic texture in the rolls.
- You can substitute fresh lemon juice with bottled lemon juice if fresh is not available, but fresh is preferred for best flavor.
- For extra lemon flavor, consider adding a bit more lemon zest to the dough or glaze.
- Store leftover rolls in an airtight container and reheat gently before serving.
