Description
Delight in these soft and fragrant Lemon Sweet Rolls featuring a tender dough infused with zesty lemon and vanilla, complemented by a tangy lemon glaze. Perfect for breakfast, brunch, or a sweet treat any time of day.
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
Filling
- Softened butter (quantity as needed for spreading)
- Sugar (quantity as needed for sprinkling)
- 1 tablespoon lemon zest
Glaze
- ¾ cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Activate yeast: In a small bowl, combine warm milk, active dry yeast, and granulated sugar. Stir gently and let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix wet ingredients: In a large bowl, combine the melted butter, lemon zest, vanilla extract, optional lemon extract, and eggs. Add the frothy yeast mixture and mix thoroughly to integrate all wet ingredients.
- Form dough: Gradually add the all-purpose flour and salt to the wet mixture. Stir continuously until a cohesive dough forms. Knead the dough on a floured surface for 6-8 minutes until smooth and elastic, which helps develop gluten for a tender texture.
- First rise: Place the kneaded dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.
- Shape dough: Preheat your oven to 350°F (175°C). Punch down the risen dough gently to release air and roll it out on a floured surface into a 12×18-inch rectangle, preparing it for filling and shaping.
- Add filling: Spread softened butter evenly over the surface of the rolled dough. Sprinkle sugar and 1 tablespoon lemon zest generously over the butter to create the sweet and citrusy filling layer.
- Form rolls: Starting from one long edge, roll the dough tightly into a cylinder. Slice the roll into 12 even pieces. Arrange the rolls cut-side up in a greased 9×13-inch baking dish, cover them, and let them rise for an additional 30 minutes to puff up.
- Bake: Place the baking dish in the preheated oven and bake the rolls for 20-25 minutes, or until they turn golden brown and are cooked through.
- Prepare glaze: While the rolls bake, combine powdered sugar, fresh lemon juice, and lemon zest in a small bowl. Stir until smooth to form a tangy, sweet glaze.
- Glaze and serve: Remove the baked rolls from the oven, drizzle the prepared lemon glaze generously over the warm rolls, and serve immediately for the best flavor and texture.
Notes
- Ensure milk is warm but not hot to avoid killing the yeast.
- Use fresh lemon zest for the brightest citrus flavor.
- For a sweeter filling, increase sugar to taste when sprinkling on the dough.
- Optional lemon extract enhances the lemon flavor but is not required.
- Roll dough tightly to avoid rolls unraveling during baking.
- Serve warm for the best taste and soft texture.
