Description
Delight in these zesty Lemon Rolls, soft and fluffy sweet rolls bursting with bright lemon flavor and a sweet buttery filling, topped with a tangy lemon glaze and sprinkled with poppy seeds. Perfect for breakfast, brunch, or a special treat.
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, warmed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 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, softened
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). In a large mixing bowl, combine the all-purpose flour, instant dry yeast, poppy seeds, and salt, mixing them thoroughly to ensure even distribution.
- Warm wet ingredients and mix. Warm the buttermilk slightly, then combine it with the granulated sugar and melted butter. Add this warm mixture to the dry ingredients and stir to combine.
- Add eggs and lemon zest. Incorporate the eggs one at a time into the dough mixture, ensuring each is fully mixed before adding the next. Then stir in the lemon zest for a bright citrus flavor.
- Incorporate flour and rest dough. Gradually add additional flour to the mixture until you achieve a dough that is tacky but not sticky. Knead briefly if needed, then cover and let the dough rest, allowing gluten to relax and the dough to become more manageable.
- Prepare the filling. In a separate bowl, mix together the granulated sugar, light brown sugar, lemon zest, and softened butter until well combined, creating a sweet and lemony filling.
- Roll out dough and spread filling. On a lightly floured surface, roll the dough out into a 12×18 inch rectangle. Evenly spread the prepared filling over the dough, covering the entire surface.
- Roll and slice. Carefully roll the dough tightly starting from the longer edge to form a spiral. Slice the rolled dough into 12 even pieces.
- Rise in warm oven. Place the sliced rolls in a prepared pan and set in the warm oven (still at 200°F) to rise for 30 minutes, allowing the rolls to puff and lighten.
- Bake rolls. Increase the oven temperature to 350°F (177°C) and bake the rolls for 28-32 minutes or until they turn golden brown and are cooked through.
- Prepare and apply icing. While the rolls cool slightly, whisk together powdered sugar, fresh lemon juice, and melted butter to create a smooth icing. Spoon the icing generously over the warm rolls and top with fresh lemon zest for a fragrant finish.
Notes
- Ensure buttermilk is warmed (not hot) to activate the yeast properly.
- Do not over-knead the dough; it should remain tacky but not sticky to keep rolls tender.
- Rolling tightly is key for distinct spiral layers in each roll.
- Allowing the rolls to rise in a warm oven helps achieve a fluffy texture.
- Adjust baking time slightly depending on your oven to avoid over-browning.
- The icing should be drizzled while rolls are warm for best absorption.
