Description
These Lemon Rolls are fluffy, tender, and bursting with bright lemon flavor. Made with a soft yeast dough filled with a buttery lemon-sugar mixture, then topped with a tangy lemon glaze, they make a perfect sweet breakfast or snack. The subtle zing of fresh lemon zest throughout the dough, filling, and icing gives these rolls a refreshing twist on a classic pastry.
Ingredients
Scale
Dough Ingredients
- 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 Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 Tbsp lemon zest
- 1/2 cup unsalted butter
Icing Ingredients
- 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 to create a warm environment for dough rising later. In a large mixing bowl, combine the all-purpose flour, instant dry yeast, poppy seeds, and salt, ensuring they are well mixed.
- Warm liquids and mix. Gently warm the buttermilk, granulated sugar, and unsalted butter until the butter melts and sugar dissolves. Add this warm mixture to the dry ingredients and stir to combine.
- Add eggs and lemon zest. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the fresh lemon zest to infuse the dough with citrus aroma and flavor.
- Add flour gradually and rest dough. Gradually add flour to the mixture until you achieve a dough that is tacky to the touch but not sticky. Knead lightly if needed, then cover and let it rest to develop gluten and rise slightly.
- Prepare the filling. In a separate bowl, combine granulated sugar, light brown sugar, lemon zest, and unsalted butter. Mix thoroughly until it forms a spreadable filling.
- Roll out dough and spread filling. On a floured surface, roll the rested dough into a 12×18 inch rectangle. Spread the prepared lemon sugar filling evenly over the dough.
- Roll dough tightly and slice. Starting from the long edge, roll the dough tightly into a log. Using a sharp knife, slice the roll into 12 even pieces.
- Let rolls rise. Place the rolls into a baking pan, spaced slightly apart. Put the pan into the preheated 200°F oven (turned off) or warm oven and let the rolls rise for 30 minutes until puffy.
- Bake the rolls. Increase the oven temperature to 350°F and bake the rolls for 28-32 minutes until they turn golden brown on top.
- Prepare icing and glaze rolls. While the rolls bake, whisk together powdered sugar, fresh lemon juice, and melted butter to make a smooth lemon glaze. After baking, spoon the glaze over the slightly cooled rolls and sprinkle with fresh lemon zest.
Notes
- Ensure buttermilk mixture is warm, not hot, to prevent killing the yeast.
- Do not overwork the dough to keep rolls tender.
- Letting rolls rise in a warm oven gives the best fluffiness.
- You can substitute yogurt for buttermilk if needed.
- Store leftover rolls in an airtight container; they reheat well in a warm oven.
- Adding poppy seeds gives a lovely crunch and visual appeal but can be omitted if desired.
