Lemon rolls are a delightful twist on traditional cinnamon rolls, featuring a soft, fluffy dough infused with zesty lemon flavor and topped with a tangy lemon glaze. Perfect for breakfast, brunch, or a sweet treat any time of day.
Ingredients
For the Dough:
- Active Dry Yeast: 7 grams (1 packet)
- Warm Milk (about 43°C or 110°F): 240 milliliters (1 cup)
- Granulated Sugar: 50 grams (1/4 cup)
- Unsalted Butter: 57 grams (1/4 cup), melted
- Large Eggs: 2
- Salt: 5 grams (1 teaspoon)
- All-Purpose Flour: Approximately 480 grams (4 cups)
For the Lemon Filling:
- Granulated Sugar: 150 grams (3/4 cup)
- Lemon Zest: From 2 large lemons
- Unsalted Butter: 57 grams (1/4 cup), softened
For the Lemon Glaze:
- Powdered Sugar: 120 grams (1 cup)
- Fresh Lemon Juice: 30 milliliters (2 tablespoons)
- Lemon Zest: From 1 lemon
Instructions
- Prepare the Dough:
- In a large mixing bowl, dissolve the active dry yeast in warm milk. Let it sit for about 5 minutes until it becomes frothy.
- Add the granulated sugar, melted butter, eggs, and salt to the yeast mixture. Stir until well combined.
- Gradually add the all-purpose flour, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
- Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Prepare the Lemon Filling:
- In a small bowl, combine the granulated sugar and lemon zest, mixing until the zest is evenly distributed and the mixture is fragrant.
- Set aside the softened butter for spreading.
- Assemble the Rolls:
- Once the dough has risen, punch it down to release any air bubbles.
- On a lightly floured surface, roll the dough into a rectangle approximately 30×40 centimeters (12×16 inches) in size.
- Spread the softened butter evenly over the rolled-out dough.
- Sprinkle the lemon-sugar mixture evenly over the buttered dough.
- Starting from one of the long edges, tightly roll the dough into a log.
- Using a sharp knife, cut the log into 12 equal pieces.
- Second Rise:
- Place the cut rolls into a greased 23×33 centimeter (9×13 inch) baking dish, spacing them evenly.
- Cover the baking dish with a clean cloth or plastic wrap and let the rolls rise again in a warm place for about 30 minutes, or until they have doubled in size.
- Bake:
- Preheat your oven to 175°C (350°F).
- Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until they are lightly golden on top and cooked through.
- Remove the rolls from the oven and allow them to cool slightly while you prepare the glaze.
- Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth.
- If the glaze is too thick, you can add a little more lemon juice to reach your desired consistency.
- Glaze the Rolls:
- Drizzle the lemon glaze over the warm rolls, ensuring they are evenly coated.
- Serve the rolls warm or at room temperature.
Nutrition Information (per roll):
- Calories: 320
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 60mg
- Sodium: 250mg
- Total Carbohydrates: 52g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 6g
Note: Nutritional values are approximate and may vary depending on ingredient brands and portion sizes.
Tips & Tricks
- Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature. This helps in achieving a smooth, well-incorporated dough.
- Measuring Flour: To avoid dense rolls, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag.
- Kneading Dough: Proper kneading develops gluten, which gives the rolls their structure and chewiness. The dough should become smooth and elastic after kneading.
- Rising Environment: For optimal rising
Leave a Comment