Lemon Rolls
Delightful and fluffy lemon rolls infused with fresh lemon zest and juice, perfect for breakfast or dessert.
Ingredients
Dough Ingredients
- 2 ¼ teaspoons active dry yeast Make sure your yeast is active.
- ¼ cup warm water For dissolving the yeast.
- ½ cup milk, warmed Warmed for better dough consistency.
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 large egg
- 4 cups all-purpose flour May need a little more for dusting.
- ½ teaspoon salt
- Zest of 1 lemon
- Juice of 1 lemon
For Glaze
- 1 cup powdered sugar For glazing the rolls.
Instructions
Preparation
- In a small bowl, dissolve yeast in warm water. Let stand until frothy, about 5 minutes.
- In a large bowl, combine warm milk, sugar, melted butter, egg, lemon zest, and lemon juice.
- Mix in the yeast mixture.
- Gradually add flour and salt, stirring until the dough comes together.
- Knead the dough on a floured surface until smooth and elastic, about 5-7 minutes.
- Place the dough in a greased bowl, cover, and let rise until doubled, about 1 hour.
Rolling and Baking
- Roll out the dough into a rectangle and spread with softened butter. Sprinkle sugar and a little lemon zest.
- Roll tightly into a log and cut into equal pieces.
- Place rolls in a greased baking dish, cover, and let rise for another 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake rolls for 20-25 minutes or until golden brown.
- Mix powdered sugar with lemon juice to create a glaze and drizzle over warm rolls.
- Serve and enjoy!
Notes
Store lemon rolls in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to a week or frozen for up to 2 months.