Description
These tangy, sweet lemon rolls are soft, buttery, and bursting with fresh lemon flavor. With a light glaze to finish, they make a refreshing and zesty treat for any time of day.
Ingredients
For the Dough:
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1 cup whole milk
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¼ cup granulated sugar
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2 ¼ teaspoons active dry yeast (1 packet)
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½ cup unsalted butter, softened
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3 large eggs
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4 cups all-purpose flour (plus extra for dusting)
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½ teaspoon salt
For the Lemon Filling:
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¼ cup unsalted butter, softened
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¾ cup granulated sugar
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2 tablespoons lemon zest (from about 2 lemons)
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2 tablespoons fresh lemon juice
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1 tablespoon all-purpose flour (for thickening)
For the Lemon Glaze:
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1 cup powdered sugar
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2 tablespoons fresh lemon juice
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1 teaspoon lemon zest
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1 tablespoon milk (optional for consistency)
Instructions
Start by warming the milk in a microwave-safe bowl or small saucepan. The milk should be warm, but not hot—about 110°F (43°C). Stir in the sugar and yeast, and allow the mixture to sit for 5-10 minutes until the yeast becomes foamy. This process activates the yeast, ensuring your dough will rise properly.
In a separate bowl, combine the softened butter, eggs, and a pinch of salt. Add the yeast mixture and begin mixing everything together, either by hand or using an electric mixer fitted with a dough hook. Gradually add the flour, 1 cup at a time, until a soft dough forms. You may need to use your hands to knead the dough a bit more as it comes together.
Once the dough is mixed and smooth, cover the bowl with a clean cloth or plastic wrap. Let the dough rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size. This rising time is essential for creating light and fluffy rolls.
While the dough is rising, make the lemon filling. In a small bowl, combine the softened butter, sugar, lemon zest, lemon juice, and flour. Stir until everything is well incorporated, and the mixture is smooth and thick. The flour will help the filling set as it bakes, preventing it from becoming runny.
Once the dough has risen, punch it down to release any air bubbles. Turn the dough out onto a floured surface and roll it into a large rectangle, about 12×18 inches in size. The dough should be about ¼ inch thick. If the dough is sticky, lightly flour your rolling pin and hands to help with the process.
Spread the prepared lemon filling evenly across the entire surface of the dough. Be sure to leave about a 1-inch border around the edges of the dough. This will help keep the filling from spilling out during the rolling process.
Once the filling is spread, carefully roll the dough into a tight log, starting from one of the long sides. Use your hands to gently press as you roll to ensure the filling stays inside. Once rolled, pinch the seam together to seal it.
Using a sharp knife or a dough scraper, cut the dough into 12 equal pieces. Each roll should be about 1.5 inches thick. Arrange the rolls in a greased 9×13-inch baking dish, spacing them evenly apart. Cover the dish with a clean towel and allow the rolls to rise for another 30-45 minutes, or until they have nearly doubled in size.
While the rolls rise, preheat your oven to 375°F (190°C). This ensures the rolls are baked at the optimal temperature for a soft, golden crust.
Once the rolls have risen, place the baking dish in the oven and bake for 15-20 minutes, or until the tops are golden brown and the rolls are puffed up. Keep an eye on the rolls toward the end of the baking time to ensure they don’t overcook. You want the dough to be fully baked but still soft and fluffy.
While the rolls are baking, prepare the glaze by whisking together the powdered sugar, lemon juice, lemon zest, and milk in a small bowl. The glaze should be smooth and slightly thick. If it’s too runny, add a bit more powdered sugar. If it’s too thick, add a small amount of milk until you reach the desired consistency.
Once the rolls are out of the oven, allow them to cool for about 5 minutes. Then, drizzle the lemon glaze generously over the warm rolls. The glaze will melt slightly into the rolls, adding a sweet and tangy finish that perfectly complements the lemon filling.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 250-280 kcal
- Fat: 9-11g
- Carbohydrates: 37-40g
- Protein: 4g