Description
These Lemon Rolls are a delightful treat featuring a soft, buttery dough infused with bright lemon zest and poppy seeds, filled with a sweet and tangy lemon-sugar mixture, and topped with a luscious lemon glaze. Perfect for breakfast, brunch, or an afternoon snack, they offer a refreshing citrus twist 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 (93°C) to create a warm environment for rising later. In a large mixing bowl, combine the all-purpose flour, instant dry yeast, poppy seeds, and salt.
- Warm wet ingredients: In a small saucepan or microwave-safe bowl, warm the buttermilk, granulated sugar, and unsalted butter until the butter is melted and the mixture is warm but not hot. Add this mixture to the dry ingredients and stir.
- Add eggs and lemon zest: Crack the eggs in one at a time, mixing thoroughly after each addition. Stir in 2 tablespoons of lemon zest to infuse the dough with fresh citrus flavor.
- Incorporate flour and let dough rest: Gradually add more flour while mixing until the dough becomes tacky but not sticky. Form into a ball and let it rest for a short period to develop gluten and allow yeast activation.
- Prepare filling: In a separate bowl, mix together the granulated sugar, light brown sugar, 2 tablespoons lemon zest, and 1/2 cup softened unsalted butter until well combined and spreadable.
- Roll out dough and spread filling: On a lightly floured surface, roll the dough into a 12×18 inch rectangle. Spread the prepared filling evenly across the dough surface.
- Roll and slice: Starting from one long edge, roll the dough tightly into a log shape. Slice the roll into 12 equal pieces.
- Proof the rolls: Place the slices cut-side up in a prepared pan, spacing them evenly. Place the pan in the warm oven (200°F) and let the rolls rise for 30 minutes until puffy.
- Bake: Remove the rolls from the oven and increase the temperature to 350°F (177°C). Bake the rolls for 28-32 minutes until they are golden brown and cooked through.
- Prepare and apply icing: While the rolls bake, whisk together powdered sugar, fresh lemon juice, and melted butter to make a smooth lemon glaze. After baking, allow the rolls to cool slightly before spooning the glaze generously over the top. Garnish with fresh lemon zest for extra brightness.
Notes
- Use room temperature eggs and warm buttermilk mixture to help yeast activate properly.
- To make rolling easier, lightly flour your rolling surface but avoid adding too much flour which can dry out the dough.
- For a more pronounced lemon flavor, increase the lemon zest in the filling or icing slightly.
- Make sure not to overbake the rolls; they should be golden but still soft inside.
- These rolls are best served fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
