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.
Ingredients
Scale
- 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
Instructions
- 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.
- Once the yeast is frothy, add the melted butter and eggs to the mixture. Whisk until well combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread the lemon filling evenly over the rolled-out dough, leaving a small border around the edges.
- 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.
- 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.
- 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.
- Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise.
- Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they are golden brown on top.
- 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