Description
These soft and tangy Lemon Rolls are a delightful twist on traditional sweet rolls, featuring a fresh lemon zest and juice-infused dough with a sweet brown sugar lemon filling, topped with a luscious lemon glaze. Perfect for breakfast or dessert, they are tender, aromatic, and bursting with citrus flavor.
Ingredients
Scale
Dough Ingredients
- 1 cup warm milk
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- ½ cup unsalted butter, melted
- ½ teaspoon salt
- 4 cups all-purpose flour
- 1 large egg
- 1 tablespoon lemon zest
Filling Ingredients
- 2 tablespoons unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup fresh lemon juice
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
Instructions
- Activate Yeast: In a small bowl, combine warm milk, granulated sugar, and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is activated.
- Mix Dough Ingredients: In a large mixing bowl, mix together melted butter, salt, all-purpose flour, egg, and lemon zest. Once combined, add the yeast mixture and stir until a dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead it for 5 to 7 minutes until it is smooth and elastic, which helps develop gluten for a chewy texture.
- First Rise: Place the kneaded dough into a lightly oiled bowl. Cover it with a clean cloth and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare Filling and Roll Dough: Punch down the risen dough and roll it out into a 12×18-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the brown sugar and drizzle the fresh lemon juice on top for a flavorful filling.
- Form Rolls: Tightly roll the dough into a log shape and cut it into 12 equal pieces.
- Second Rise: Arrange the rolls cut side up in a greased 9×13-inch baking dish. Cover them and let rise for 30 to 45 minutes until puffed.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the rolls are rising.
- Bake Rolls: Bake the rolls for 25 to 30 minutes or until they turn golden brown, ensuring they are fully cooked through and slightly caramelized on top.
- Prepare Lemon Glaze: While the rolls bake, whisk together powdered sugar, fresh lemon juice, and milk until smooth and creamy.
- Glaze and Serve: Once the rolls are out of the oven and still warm, drizzle the lemon glaze over them to add a tangy, sweet finishing touch. Serve warm.
Notes
- Warm the milk to about 110°F to properly activate the yeast without killing it.
- Make sure the dough is kneaded until elastic to achieve light, fluffy rolls.
- You can substitute fresh lemon juice with bottled lemon juice, but fresh is recommended for better flavor.
- Allow rolls to cool slightly before glazing to prevent the glaze from melting too quickly.
- For a more intense lemon flavor, add extra lemon zest to the dough or glaze as desired.
