Description
These Lemon Sweet Rolls are soft, fluffy, and infused with a bright lemon flavor. Perfect for breakfast or a delightful snack, they feature a tangy lemon filling and a sweet glaze that enhances their fresh citrus taste. Baked to golden perfection, these rolls are sure to brighten any day.
Ingredients
Scale
Dough Ingredients
- 1/2 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1 large egg
- 2 1/2 cups all-purpose flour (plus more for rolling)
Lemon Filling
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk or heavy cream
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Activate the Yeast: In a small bowl, combine warm milk and sugar. Sprinkle the active dry yeast over the mixture and let it sit for 5-10 minutes until frothy, indicating the yeast is activated.
- Prepare the Dough Base: In a large bowl, mix the melted butter, salt, and egg together. Add the yeast mixture and stir to combine thoroughly.
- Add Flour and Knead Dough: Gradually add the flour, about 1/2 cup at a time, mixing after each addition until a soft dough forms. Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until the dough becomes smooth and elastic.
- First Rise: Place the kneaded dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm area for 1 to 1.5 hours until it doubles in size.
- Make Lemon Filling: While the dough rises, blend together softened butter, granulated sugar, fresh lemon juice, lemon zest, and salt in a small bowl until the mixture is smooth and well combined.
- Roll Out Dough: Once risen, punch down the dough and roll it out on a lightly floured surface into a 12×9-inch rectangle shape.
- Spread Filling: Evenly spread the lemon filling mixture over the rolled-out dough, leaving a small border along the edges to prevent overflow when rolling.
- Form Rolls: Starting from one edge, carefully roll the dough tightly into a log. Slice this log into 12 equal rolls and arrange them in a greased 9×13-inch baking pan.
- Second Rise: Cover the pan with a towel and let the rolls rise for an additional 30 minutes until they become puffed and soft.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
- Bake Rolls: Place the pan in the preheated oven and bake the rolls for 20-25 minutes until the tops are golden brown and the centers are cooked through. Let the rolls cool slightly before glazing.
- Prepare the Lemon Glaze: In a small bowl, whisk together powdered sugar, fresh lemon juice, milk (or heavy cream), and optional vanilla extract until smooth and creamy.
- Glaze and Serve: Drizzle the lemon glaze evenly over the warm rolls, allowing it to soak in and enhance the flavor. Serve warm or at room temperature.
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast.
- Allow the dough to rise in a draft-free and warm environment for best results.
- Use fresh lemon juice and zest for the brightest flavor.
- The glaze can be adjusted in thickness by adding more powdered sugar or liquid as needed.
- Store leftover rolls in an airtight container to keep fresh for up to 2 days.
