Lemon Sweet Rolls: A Deliciously Tangy Treat for Your Breakfast Table

Lemon Sweet Rolls are a delightful treat that can brighten up any morning or special occasion. Imagine waking up to the tantalizing aroma of freshly baked rolls infused with zesty lemon and sweet glaze—it’s a breakfast dream come true! These rolls have a rich history, often found in bakeries across Europe, where citrus flavors are celebrated for their refreshing qualities. Over the years, Lemon Sweet Rolls have gained popularity for their perfect balance of sweetness and tang, making them a favorite among those who crave a little sunshine in their day. The soft, pillowy texture combined with the vibrant lemon flavor creates an irresistible experience that keeps people coming back for more. Whether enjoyed with a cup of coffee or as a delightful dessert, Lemon Sweet Rolls are sure to bring joy to your table.

this Recipe

Ingredients:

• For the Dough:
• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 cup whole milk, warmed to about 110°F (43°C)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• For the Lemon Filling:
• 1/2 cup granulated sugar
• 2 tablespoons lemon zest (about 2 lemons)
• 1/4 cup unsalted butter, softened
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• For the Lemon Glaze:
• 1 cup powdered sugar
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon lemon zest

Preparing the Dough

1. In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy. This step is crucial as it activates the yeast.
2. Once the yeast is frothy, add the melted butter and eggs to the mixture. Whisk until well combined.
3. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or spatula until a shaggy dough forms.
4. Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
5. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Preparing the Lemon Filling

1. While the dough is rising, prepare the lemon filling. In a medium bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar, releasing the oils and enhancing the lemon flavor.
2. Add the softened butter, flour, and salt to the sugar mixture. Mix until it forms a smooth paste. Set aside until the dough is ready.

Rolling Out the Dough

1. Once the dough has risen, punch it down to release the air. Transfer it to a floured surface and roll it out into a rectangle, approximately 16×12 inches.
2. Spread the lemon filling evenly over the rolled-out dough, leaving a small border around the edges. This will help keep the filling from spilling out when you roll it up.
3. Starting from the long edge, carefully roll the dough into a tight log. Make sure to roll it evenly to ensure uniform rolls.
4. Once rolled, pinch the seam to seal it and place the log seam-side down. Using a sharp knife or a bench scraper, cut the log into 12 equal pieces.

Second Rise and Baking

1. Grease a 9×13 inch baking dish or line it with parchment paper. Place the cut rolls into the prepared dish, leaving a little space between each roll for expansion.
2. Cover the dish with a kitchen towel and let the rolls rise again in a warm place for about 30-45 minutes, or until they have puffed up and are touching each other.
3. Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise.
4. Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they are golden brown on top. Keep an eye on them to prevent over-baking.
5. When done, remove the rolls from the oven and let them cool in the pan for about 10 minutes.


Conclusion:

In summary, these Lemon Sweet Rolls are an absolute must-try for anyone looking to brighten up their breakfast or dessert table. The delightful combination of zesty lemon and soft, fluffy dough creates a treat that is both refreshing and indulgent. Whether you enjoy them warm out of the oven or at room temperature, each bite is a burst of sunshine that will leave you craving more. For serving suggestions, consider drizzling a simple lemon glaze over the top for an extra touch of sweetness, or pair them with a dollop of whipped cream for a delightful dessert. If you’re feeling adventurous, you can even experiment with different fillings, such as adding blueberries or poppy seeds to the dough for a unique twist on this classic recipe. I encourage you to give these Lemon Sweet Rolls a try and share your experience with friends and family. I would love to hear how they turned out for you! Don’t forget to snap a picture and tag me on social media; I can’t wait to see your delicious creations. Trust me, once you make these Lemon Sweet Rolls, they will quickly become a favorite in your household!
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Lemon Sweet Rolls: A Deliciously Tangy Treat for Your Breakfast Table
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• Author: Maria
• Total Time: 150 minutes
• Yield: 12 rolls 1x
Print Recipe
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Description
These Lemon Sweet Rolls feature a soft, fluffy dough filled with a tangy lemon filling and drizzled with a sweet lemon glaze. Perfect for breakfast or a delightful snack, they offer a refreshing burst of citrus flavor in every bite.
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Ingredients
Scale 1x2x3x
• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 cup whole milk, warmed to about 110°F (43°C)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup granulated sugar
• 2 tablespoons lemon zest (about 2 lemons)
• 1/4 cup unsalted butter, softened
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup powdered sugar
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
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Instructions
1. In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
2. Once the yeast is frothy, add the melted butter and eggs to the mixture. Whisk until well combined.
3. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or spatula until a shaggy dough forms.
4. Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
5. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
6. While the dough is rising, prepare the lemon filling. In a medium bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar.
7. Add the softened butter, flour, and salt to the sugar mixture. Mix until it forms a smooth paste. Set aside until the dough is ready.
8. Once the dough has risen, punch it down to release the air. Transfer it to a floured surface and roll it out into a rectangle, approximately 16×12 inches.
9. Spread the lemon filling evenly over the rolled-out dough, leaving a small border around the edges.
10. Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam to seal it and place the log seam-side down. Cut the log into 12 equal pieces.
11. Grease a 9×13 inch baking dish or line it with parchment paper. Place the cut rolls into the prepared dish, leaving a little space between each roll.
12. Cover the dish with a kitchen towel and let the rolls rise again in a warm place for about 30-45 minutes, or until they have puffed up and are touching each other.
13. Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise.
14. Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they are golden brown on top.
15. When done, remove the rolls from the oven and let them cool in the pan for about 10 minutes.
Notes
• Ensure the milk is warm but not hot to avoid killing the yeast.
• You can adjust the amount of lemon zest in the filling and glaze according to your taste preference.
• These rolls are best enjoyed fresh but can be stored in an airtight container for a few days.
• Prep Time: 120 minutes
• Cook Time: 30 minutes