Description
These delightful Lemon Rolls are soft, fluffy, and bursting with fresh citrus flavor. Made from a tender yeast dough enriched with lemon zest and filled with a sweet lemon and brown sugar filling, they are perfect for breakfast or a light dessert. Topped with a tangy lemon glaze and a sprinkle of poppy seeds, these rolls provide a refreshing twist on a classic sweet roll.
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
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 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
Glaze and Topping
- 2 cups powdered sugar
- 1/4 cup fresh lemon juice
- 2 Tbsp melted butter
- Fresh lemon zest for topping
Instructions
- Preheat and mix dry ingredients: Preheat your oven to 200°F (93°C). In a large bowl, combine the all-purpose flour, instant dry yeast, poppy seeds, and salt thoroughly.
- Warm wet ingredients: Warm the buttermilk, granulated sugar, and unsalted butter together until the butter is melted and the mixture is warm to the touch but not hot. Add this mixture to the dry ingredients and stir to combine.
- Add eggs and lemon zest: Incorporate the eggs one at a time, beating well after each addition. Then fold in the lemon zest to infuse the dough with citrus aroma.
- Form dough and rest: Gradually add additional flour as needed until the dough is tacky but not sticky. Knead briefly if necessary. Cover the dough and let it rest, allowing it to rise slightly.
- Prepare filling: In a separate bowl, mix the granulated sugar, light brown sugar, lemon zest, and softened butter together until creamy and well combined for the filling.
- Roll and spread filling: Roll out the dough on a floured surface to about 12 by 18 inches. Spread the prepared filling evenly over the dough.
- Shape rolls: Roll the dough tightly from the long edge to form a log, then slice into 12 even pieces.
- Proof rolls: Place the rolls in a baking pan and cover them. Let them rise in the warm oven (still at 200°F) for about 30 minutes or until they have puffed up.
- Bake: Increase the oven temperature to 350°F (175°C). Bake the rolls for 28-32 minutes or until they turn golden brown on top.
- Glaze and finish: While the rolls are baking, whisk together the powdered sugar, fresh lemon juice, and melted butter to create a smooth icing. Spoon the glaze over the slightly cooled rolls and sprinkle fresh lemon zest on top before serving.
Notes
- Letting the dough rest and rise properly is essential for soft and fluffy rolls.
- If buttermilk is not available, you can substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar.
- For an extra lemony flavor, add more lemon zest to the glaze or sprinkle poppy seeds on top of the glaze for added texture.
- Make sure the butter in the filling is softened for easier spreading.
- Rolls are best served the same day but can be kept in an airtight container for up to 2 days and warmed before serving.
