Description
These Lemon Sweet Rolls are soft, fluffy, and bursting with bright lemon flavor. Perfect for breakfast or dessert, they feature a tender yeast dough infused with lemon zest and vanilla, rolled with buttery sugar and lemon, then topped with a tangy lemon glaze. This delightful treat is sure to brighten your day with every bite.
Ingredients
Scale
Dough
- 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
Roll Filling
- Softened butter (quantity not specified, approximately 3 tablespoons)
- Sugar (quantity not specified, approximately ¼ cup)
- Lemon zest (quantity not specified, approximately 1 tablespoon)
Glaze
- ¾ cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Activate Yeast: In a small bowl, combine the warm milk, active dry yeast, and granulated sugar. Stir gently and let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
- Combine Wet Ingredients: In a large bowl, mix together the melted butter, lemon zest, vanilla extract, optional lemon extract, and eggs. Once combined, add the frothy yeast mixture and stir thoroughly to integrate all wet ingredients.
- Form Dough: Gradually add the flour and salt into the wet mixture, stirring to form a dough. Once the dough starts to come together, knead it by hand for 6 to 8 minutes until it is smooth, elastic, and no longer sticky.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and allow it to rise in a warm place for 1 to 1.5 hours until it has doubled in size.
- Prepare for Rolling: Preheat your oven to 350°F (175°C). Punch down the risen dough to release air and roll it out on a floured surface into a 12 by 18-inch rectangle.
- Fill the Dough: Spread a layer of softened butter evenly over the rolled dough, then sprinkle sugar and lemon zest on top to create the sweet lemon filling.
- Shape Rolls: Starting from one long edge, roll the dough tightly into a log shape. Slice this log into 12 even rolls and place them in a greased 9×13-inch baking dish. Cover the dish and let the rolls rise for an additional 30 minutes.
- Bake Rolls: Bake the rolls in the preheated oven for 20 to 25 minutes, or until they turn golden brown and are cooked through.
- Make Glaze: While the rolls bake, mix powdered sugar, fresh lemon juice, and lemon zest in a small bowl to create a tangy lemon glaze.
- Finish and Serve: Once the rolls are out of the oven, drizzle the prepared lemon glaze over the warm rolls. Serve immediately and enjoy the bright, sweet flavors.
Notes
- You can substitute the lemon extract with extra vanilla or lemon zest if unavailable.
- Ensure the milk is warm but not hot to avoid killing the yeast.
- For softer rolls, brush melted butter on top immediately after baking before glazing.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Adjust sugar quantity in filling to taste if you prefer a sweeter or more tart roll.
