Soft Lemon Rolls with Glaze (Printable Version)
Soft yeast rolls with zesty lemon sugar filling and tangy glaze for breakfast or dessert.
# What You'll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, warmed
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature
→ Lemon Filling
08 - 1/2 cup unsalted butter, softened
09 - 3/4 cup granulated sugar
10 - Zest from 2 lemons
11 - 2 tbsp fresh lemon juice
→ Lemon Glaze
12 - 1 cup powdered sugar
13 - 2-3 tbsp fresh lemon juice
14 - Zest from 1 lemon (optional garnish)
# Directions:
01 - Combine warm milk with yeast and a pinch of sugar in a large bowl. Let stand for 5-10 minutes until mixture becomes foamy.
02 - Add melted butter, eggs, remaining sugar, and salt to the yeast mixture. Mix thoroughly until well incorporated.
03 - Gradually add flour while mixing, continuing until a soft, cohesive dough forms.
04 - Knead dough on a lightly floured surface for 8-10 minutes until elastic and smooth, or use stand mixer with dough hook for 5-6 minutes.
05 - Place dough in a greased bowl, cover, and let rise in a warm location for 1 to 1.5 hours until doubled in volume.
06 - While dough rises, combine softened butter, sugar, lemon zest, and lemon juice. Mix until smooth and spreadable.
07 - Punch down risen dough and roll out on a floured surface into a 16x12 inch rectangle.
08 - Spread lemon filling evenly over dough surface, leaving a 1/2 inch border around edges.
09 - Roll dough tightly from the longer side. Slice log into 12 equal rolls.
10 - Arrange rolls in a greased 9x13 inch baking dish. Cover and let rise for 30 minutes until puffy.
11 - Preheat oven to 350°F during final rise.
12 - Bake for 23-27 minutes until rolls are golden brown and cooked through.
13 - Cool rolls slightly. Whisk powdered sugar with lemon juice until smooth. Drizzle glaze over warm rolls and garnish with extra lemon zest if desired.
# Expert Advice:
01 -
- That moment you bite through the glaze and hit the tangy lemon sugar filling is absolutely worth every minute of rising time
- The dough is surprisingly forgiving, so even if you are new to yeast baking, you will end up with something impressive
02 -
- If your dough is not rising, your kitchen might be too cool, so I sometimes turn my oven light on and let the dough rise inside with the door closed
- The filling can leak out during baking, so do not panic if you see some caramelized lemon sugar around the edges of your pan
03 -
- Room temperature ingredients incorporate more smoothly, so take your eggs and butter out about 30 minutes before you start baking
- If you want even more lemon intensity, add a teaspoon of lemon extract to the glaze along with the fresh juice