Description
These soft and flavorful Lemon Rolls are a delightful treat perfect for breakfast or dessert. Made with a yeast dough enriched with lemon zest and juice, they are filled with a luscious lemon and brown sugar mixture, baked to golden perfection, and finished with a tangy lemon glaze.
Ingredients
Scale
Dough
- 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
- 2 tablespoons unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup fresh lemon juice
Glaze
- 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 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare Dough: In a large mixing bowl, mix melted butter, salt, all-purpose flour, egg, and lemon zest. Add the yeast mixture and stir until a dough begins to form.
- Knead Dough: Transfer the dough to a floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise for 1 hour, or until it doubles in size.
- Shape Rolls: Punch down the risen dough and roll it out to a 12×18-inch rectangle. Evenly spread softened butter over the surface, sprinkle with brown sugar, and drizzle with fresh lemon juice.
- Form Rolls: Roll the dough tightly from one long side to the other and cut it into 12 equal pieces.
- Second Rise: Arrange the rolls in a greased 9×13-inch baking dish, cover, and let them rise for 30-45 minutes until puffed up.
- Preheat Oven: Preheat your oven to 350°F (175°C) in preparation for baking.
- Bake Rolls: Bake the rolls for 25-30 minutes or until they turn golden brown and cooked through.
- Prepare Glaze: While the rolls bake, whisk together powdered sugar, lemon juice, and milk until smooth to create the lemon glaze.
- Glaze Rolls: When the rolls come out of the oven, drizzle the lemon glaze evenly over them while they are still warm.
- Serve: Allow the rolls to cool slightly, then serve and enjoy the bright, tangy flavor of these homemade lemon rolls.
Notes
- Make sure the milk is warm to the touch (about 100-110°F) to properly activate the yeast.
- Kneading the dough well helps develop gluten for a soft and elastic texture.
- For extra lemon flavor, add a teaspoon of lemon extract to the glaze.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat rolls gently before serving to refresh their softness.
