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Lemon Rolls with Lemon Glaze Recipe

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★★★★★

4.9 from 93 reviews

These delightful Lemon Rolls feature a soft, tender dough infused with bright lemon zest and filled with a luscious lemon-brown sugar butter spread. Baked to golden perfection and topped with a tangy lemon glaze, they make for a perfect sweet breakfast treat or afternoon snack.

Ingredients

Scale

Dough

  • 2 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • ½ teaspoon salt
  • ¾ cup whole milk, warmed to 110°F (43°C)
  • ¼ cup unsalted butter, melted
  • 1 large egg
  • Zest of 1 lemon

Filling

  • ¼ cup lemon juice
  • ½ cup brown sugar
  • Lemon zest (from 1 lemon)
  • Butter, softened (about 3 tablespoons) for spreading

Glaze

  • Powdered sugar (about 1 cup)
  • Lemon juice (2 tablespoons)
  • Milk (1 tablespoon)

Instructions

  1. Combine dry ingredients and wet mix: In a large bowl, whisk together the all-purpose flour, granulated sugar, active dry yeast, and salt. Add the warmed whole milk, melted unsalted butter, beaten egg, and lemon zest. Mix together until a soft dough forms.
  2. Knead the dough: Transfer the dough onto a lightly floured surface and knead it for 5 to 7 minutes until it becomes smooth and elastic, which helps develop gluten for a tender crumb.
  3. First rise: Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
  4. Prepare the filling: In a bowl, mix the brown sugar, lemon zest, lemon juice, and softened butter until thoroughly combined to create a flavorful lemon filling.
  5. Shape the rolls: Roll the risen dough out onto a lightly floured surface into a 12×18 inch rectangle. Spread the lemon filling evenly over the dough. Starting with one of the long edges, roll the dough tightly into a log and slice it into 12 equal pieces.
  6. Second rise: Arrange the rolls in a greased baking dish, leaving some space between each. Cover and let them rise again for about 30 minutes until puffy.
  7. Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until they turn golden brown on top and are cooked through.
  8. Make the glaze: While the rolls bake, whisk together powdered sugar, lemon juice, and milk until smooth to create a sweet and tangy glaze.
  9. Glaze and serve: Once the rolls are baked and slightly cooled, drizzle the lemon glaze generously over them. Serve warm or at room temperature for best flavor.

Notes

  • Make sure the milk is warmed to about 110°F to properly activate the yeast without killing it.
  • For more lemon flavor, zest the lemon before juicing to preserve all the oils and aroma separately in filling and glaze.
  • Butter for the filling should be softened but not melted to help spread easily.
  • Let the rolls cool slightly before glazing to prevent the glaze from melting off completely.
  • These rolls can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.

Keywords: lemon rolls, sweet rolls, lemon pastry, breakfast rolls, lemon glaze, yeast rolls, homemade rolls, sweet breakfast

Find it online: https://foodbylina.com/lemon-rolls-with-lemon-glaze-recipe/