Description
These delightful Lemon Rolls are soft, fluffy, and bursting with zesty lemon flavor, complemented by a sweet poppy seed twist and a luscious lemon glaze. Perfect for breakfast or a sweet afternoon treat, these rolls combine the tanginess of fresh lemon zest with a rich buttery filling for a refreshing take on classic sweet rolls.
Ingredients
Scale
Dough
- 4 1/4 cups all-purpose flour
- 4 1/2 tsp instant dry yeast
- 1 Tbsp + 1 tsp poppy seeds
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 2 Tbsp lemon zest
Filling
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 Tbsp lemon zest
- 1/2 cup unsalted butter
Icing
- 2 cups powdered sugar
- 1/4 cup fresh lemon juice
- 2 Tbsp melted butter
- Fresh lemon zest for topping
Instructions
- Preheat and combine dry ingredients: Preheat your oven to 200°F to create a warm environment for the dough to rise later. In a large mixing bowl, combine the all-purpose flour, instant dry yeast, poppy seeds, and salt thoroughly.
- Warm wet ingredients and combine: Warm the buttermilk, granulated sugar, and unsalted butter until the butter is melted and the mixture is lukewarm. Pour this liquid mixture into the dry ingredients and start mixing to form the dough.
- Add eggs and lemon zest: Incorporate the eggs one at a time into the dough mixture, beating well after each addition. Then add the fresh lemon zest for that bright, citrus flavor and mix thoroughly.
- Knead dough and let rest: Gradually add more flour, kneading the dough until it is tacky to the touch but not sticky. Cover the dough and allow it to rest, facilitating gluten development.
- Prepare the filling: In a separate bowl, mix together the granulated sugar, light brown sugar, lemon zest, and softened unsalted butter until you have a smooth, spreadable filling.
- Roll out dough and add filling: Roll the dough out into a 12×18 inch rectangle on a lightly floured surface. Spread the prepared filling evenly across the surface of the dough.
- Shape rolls and slice: Tightly roll the dough from one long edge to the other, creating a spiral. Use a sharp knife to slice the roll into 12 even pieces.
- Proof the rolls: Place the sliced rolls into a baking pan. Put the pan in the preheated 200°F oven and let the rolls rise for 30 minutes until puffed.
- Bake the rolls: Increase the oven temperature to 350°F and bake the rolls for 28-32 minutes, or until they turn a beautiful golden brown.
- Prepare and apply icing: While the rolls bake, whisk together powdered sugar, fresh lemon juice, and melted butter to create a smooth lemon glaze. Spoon the glaze over the rolls once they have cooled slightly. Garnish with fresh lemon zest before serving.
Notes
- Make sure the buttermilk mixture is warm, not hot, to activate the yeast without killing it.
- If buttermilk is not available, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar.
- Letting the dough rest after kneading helps develop a better texture in the rolls.
- For best flavor, use fresh lemon zest rather than dried zest.
- You can store leftover rolls covered at room temperature for up to 2 days or freeze them for longer storage.
