Description
Delightfully soft and zesty lemon rolls made with a tender yeast dough infused with lemon zest and a sweet poppy seed topping. Filled with a luscious lemon sugar and butter mixture, these rolls are baked to golden perfection and topped with a tangy lemon glaze for a refreshing citrus treat perfect for breakfast or dessert.
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 prepare dry ingredients: Preheat your oven to 200°F to create a warm environment for the dough to rise. In a large mixing bowl, combine the all-purpose flour, instant dry yeast, poppy seeds, and salt. Stir well to evenly distribute the ingredients.
- Warm liquids and mix: Gently warm the buttermilk, granulated sugar, and unsalted butter until the butter is melted and the mixture is warm to the touch but not hot. Pour this warm mixture into the dry ingredients and mix until combined.
- Add eggs and lemon zest: Add eggs one at a time to the dough mixture, ensuring each one is well incorporated before adding the next. Stir in the 2 tablespoons of lemon zest to infuse the dough with citrus flavor.
- Add flour and rest dough: Gradually add additional flour to the dough until it becomes tacky but not sticky to the touch. Knead gently if needed, and then allow the dough to rest in a warm place to activate the yeast and develop texture.
- Prepare filling: In a separate bowl, mix together the granulated sugar, light brown sugar, lemon zest, and softened unsalted butter until you have a smooth, spreadable filling mixture.
- Roll and spread filling: On a floured surface, roll the rested dough into a 12 by 18-inch rectangular sheet. Spread the prepared filling evenly over the dough, covering the surface thoroughly.
- Shape rolls: Carefully roll the dough tightly from one of the 18-inch sides to form a log. Slice this log into 12 equal pieces to create individual rolls.
- Proof rolls: Place the rolls cut side up in a greased baking pan or casserole dish. Cover and let them rise in the warmed oven (200°F) for about 30 minutes, allowing the rolls to puff up and become airy.
- Bake rolls: Increase the oven temperature to 350°F. Bake the risen rolls for 28 to 32 minutes or until they are golden brown on top and cooked through in the center.
- Make and apply glaze: While the rolls are baking, whisk together the powdered sugar, fresh lemon juice, and melted butter until smooth. Once the rolls are slightly cooled after baking, spoon the lemon glaze generously over the top and sprinkle with fresh lemon zest for a bright finishing touch.
Notes
- Warm the buttermilk mixture to about 110°F for best yeast activation without killing the yeast.
- Ensure not to over-flour the dough; it should be tacky but not sticky to keep rolls tender.
- For extra lemon flavor, consider adding a teaspoon of lemon extract to the glaze.
- Store leftovers covered at room temperature for up to 2 days or freeze the baked rolls for longer storage.
