Description
Delicious lemon-flavored rolls topped with a zesty lemon icing, perfect for sweet lovers and citrus fans.
Ingredients
Scale
- 530 g all-purpose flour, plus extra for dusting
- 14 g instant dry yeast (2 packets)
- 12 g poppy seeds (optional)
- 6 g fine salt
- 240 g buttermilk, room temperature
- 100 g granulated sugar
- 113 g unsalted butter, room temperature
- 112 g large eggs (2), room temperature
- 6 g fresh lemon zest (zest of 2 large lemons)
- 100 g granulated sugar (for filling)
- 100 g packed light brown sugar (for filling)
- 6 g fresh lemon zest (for filling)
- 113 g unsalted butter, softened (for filling)
- 250 g powdered sugar (for icing)
- 60 g fresh lemon juice (for icing)
- 28 g unsalted butter, melted (for icing)
- Fresh lemon zest, for garnish
Instructions
- Preheat oven to 95°C. In a large mixing bowl or the bowl of a stand mixer, whisk together flour, instant dry yeast, poppy seeds if using, and fine salt.
- In a separate bowl, combine buttermilk, granulated sugar, and unsalted butter cut into pieces. Microwave for 1 minute, then stir until butter is mostly melted and the mixture is just warm.
- Pour the warm buttermilk mixture into the dry ingredients. Mix on medium speed with a dough hook or stir by hand until combined and sticky.
- Add eggs one at a time, mixing on medium-low speed until fully incorporated and dough becomes elastic. Mix in lemon zest until well combined.
- Add additional flour 1 tablespoon at a time, mixing until dough pulls away from sides of the bowl and feels tacky but not sticky.
- Cover the bowl and let dough rest for 10–20 minutes at room temperature.
- In a medium bowl, combine granulated sugar, brown sugar, and lemon zest. Rub zest into sugar with fingertips until fragrant. Add softened butter and mix until smooth.
- Transfer dough to a lightly floured surface. Roll into a 30×45 cm rectangle, about 0.5 cm thick. Spread filling evenly over dough, leaving a 1.25 cm border on one long edge.
- Roll dough tightly from the filled long edge toward the uncovered edge. Pinch to seal. Using dental floss, cut the log into 12 equal pieces.
- Place rolls evenly in a greased or parchment-lined 23×33 cm baking pan. Cover with foil. Turn oven off and place pan inside to rise for about 30 minutes until rolls are puffy.
- Remove pan from oven and take off foil. Preheat oven to 175°C. Bake uncovered for 28–32 minutes, until golden brown.
- While rolls bake, whisk powdered sugar, lemon juice, and melted butter in a bowl until smooth.
- Let baked rolls cool for 10–20 minutes. Spoon icing over rolls and sprinkle with extra lemon zest before serving.
Notes
- For extra lemon flavor, use freshly squeezed lemon juice.
- Allow the rolls to cool completely before icing to prevent the icing from melting.
- You can substitute almond extract for a twist on the flavor.
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg