Description
These Lemon Sweet Rolls are soft, fluffy, and bursting with bright citrus flavor. Enhanced with lemon zest and a tangy lemon glaze, they make a perfect treat for breakfast or dessert. The dough is enriched with butter and eggs, and the rolls are baked until golden brown, then topped with a sweet lemon icing that adds a refreshing finish.
Ingredients
Scale
Dough Ingredients
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk (110°F/45°C)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
- 2 large eggs
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
Filling
- Softened butter (amount not specified, approximately 3 tablespoons)
- Sugar (approximately ¼ cup for sprinkling)
- Lemon zest (approximately 1 tablespoon for sprinkling)
Lemon Glaze
- ¾ cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Activate Yeast: In a small bowl, combine warm milk, yeast, and sugar. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Wet Ingredients: In a large bowl, mix together the melted butter, lemon zest, vanilla extract, lemon extract (if using), and eggs. Add the yeast mixture and stir to combine thoroughly.
- Form Dough: Gradually add the all-purpose flour and salt to the wet ingredients, mixing until a dough begins to form. Knead the dough on a floured surface for 6-8 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Prepare for Shaping: Preheat the oven to 350°F (175°C). Punch down the risen dough to release air. Roll it out on a floured surface into a 12×18-inch rectangle.
- Add Filling: Spread softened butter evenly over the dough rectangle. Sprinkle sugar and lemon zest over the buttered surface to create the sweet citrus filling.
- Shape and Second Rise: Roll the dough tightly starting from one long end to form a log. Slice the log into 12 even rolls. Place the rolls in a greased 9×13-inch baking dish, cover, and let them rise again for 30 minutes until slightly puffed.
- Bake: Bake the rolls in the preheated oven for 20-25 minutes, until they turn golden brown and are cooked through.
- Prepare Glaze: While the rolls bake, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth to make the lemon glaze.
- Finish and Serve: Once the rolls are baked, remove them from the oven and drizzle the lemon glaze generously over the warm rolls. Serve immediately for best flavor and texture.
Notes
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- Allow the dough to rise fully for a light and fluffy texture.
- The lemon extract is optional but intensifies the lemon flavor.
- Softened butter for filling should be spread evenly for consistent sweetness.
- These rolls are best served warm fresh from the oven.
- Store leftovers in an airtight container for up to 2 days, reheat before serving.
