Description
These Lemon 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 fresh lemon juice
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 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, and let it rise in a warm place for about 1-2 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, lemon zest, lemon juice, cornstarch, and salt. Mix well until everything is combined.
- Set the filling aside to allow the flavors to meld together while the dough continues to rise.
- Once the dough has risen, punch it down gently to release the air. Transfer it back to a floured surface.
- Using a rolling pin, roll the dough into a rectangle about 1/4 inch thick, aiming for a size of approximately 16×12 inches.
- Spread the lemon filling evenly over the rolled-out dough, leaving a small border around the edges.
- Starting from one long edge, carefully roll the dough tightly into a log. Pinch the seam to seal it.
- Use a sharp knife or a bench scraper to cut the log into 12 equal pieces.
- Place the rolls cut-side up in a greased 9×13 inch baking dish, leaving some 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.
- Preheat your oven to 350°F (175°C) while the rolls are rising.
- Once the rolls have risen, place the baking dish in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and the rolls are cooked through.
- While the rolls are baking, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- You can adjust the sweetness of the glaze by adding more or less powdered sugar.
- These rolls are best enjoyed fresh but can be stored in an airtight container for a few days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes