Lemon Rolls
These lemon rolls are soft, pillowy, and topped with a refreshing glaze, making them an irresistible treat for breakfast or as a midday snack.
Servings: 10 rolls
Ingredients
Dough Ingredients
- ¾ cup Whole Milk Warmed to 95 degrees F
- 7 grams Active Dry Yeast (1 packet)
- 2 tablespoons Granulated Sugar
- 3 cups All-Purpose Flour Plus more as needed
- 4 tablespoons Unsalted Butter Softened
- 2 large Eggs At room temperature
- 1 whole Lemon Zested
- ½ teaspoon Salt
Glaze Ingredients
- 1 cup Powdered Sugar
- 1 tablespoon Lemon Juice
- splash of milk Milk To adjust consistency
Instructions
- Step 1: In a small bowl, combine the warmed whole milk and granulated sugar. Sprinkle the active dry yeast on top and let it sit for about 5-10 minutes, or until it’s frothy.
- Step 2: In a large mixing bowl, combine 3 cups of all-purpose flour and salt. Create a well in the center and pour in the frothy yeast mixture, softened butter, lemon zest, and the two eggs. Mix until a shaggy dough forms.
- Step 3: Transfer the dough to a lightly floured surface. Knead for about 5-7 minutes until smooth and elastic.
- Step 4: Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Step 5: Punch down the dough, roll it into a rectangle, and slice into 10-12 rolls.
- Step 6: Grease a baking dish, arrange the rolls, cover with a towel, and let rise for another 30-45 minutes.
- Step 7: Preheat oven to 350 degrees F. Bake rolls for 20-25 minutes or until golden brown.
- Step 8: Prepare the glaze by combining powdered sugar, lemon juice, and a splash of milk until smooth.
- Step 9: Allow rolls to cool slightly before drizzling with glaze. Serve warm.
Equipment
- Mixing Bowl
- Baking Dish
- Wooden Spoon
- Kitchen Towel
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.