– **Title**: Lemon Rolls
– **Ingredients**:
– For the Dough:
– 2 1/4 teaspoons active dry yeast (1 packet)
– 1/2 cup warm milk (105°F to 115°F)
– 1/4 cup granulated sugar
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 1/2 teaspoon salt
– For the Lemon Filling:
– 1/2 cup granulated sugar
– Zest of 2 lemons
– 3 tablespoons all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup fresh lemon juice
– 1/4 cup unsalted butter, melted
– For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons lemon juice
– **Instructions**:
1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until foamy.
2. In a large mixing bowl, combine the granulated sugar, eggs, melted butter, and vanilla extract. Stir in the yeast mixture.
3. Gradually add the flour and salt, mixing until a dough forms. Knead the dough on a floured surface for about 5-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. While the dough is rising, prepare the lemon filling. In a bowl, mix together the granulated sugar, lemon zest, flour, salt, lemon juice, and melted butter until smooth.
6. Once the dough has risen, roll it out on a floured surface into a rectangle (about 12×18 inches).
7. Spread the lemon filling evenly over the dough.
8. Starting from one long side, tightly roll the dough into a log. Cut into 12 equal slices and place them in a greased baking dish.
9. Cover the rolls and let them rise again for about 30 minutes until puffy.
10. Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
11. While the rolls are baking, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
12. Once the rolls are done, allow them to cool for a few minutes before drizzling the glaze over the top.
13. Serve warm and enjoy your delicious lemon rolls!
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation for the rolls. If you need a gluten-free option, use a 1:1 gluten-free flour blend, but results may vary slightly in texture.
Active Dry Yeast: Fresh yeast can also be used, just convert the amount accordingly (about double the amount). You could try instant yeast if you have it; there’s no need to activate it ahead of time.
Milk: Whole milk is best for richness, but you can substitute with almond or coconut milk for a dairy-free version. Just ensure it’s warmed for the yeast to work effectively.
Lemon Zest: Fresh zest makes a big difference in flavor. If you run out, you can use lemon extract as a substitute — about 1 teaspoon should do.
Brown Sugar: You can replace this with white sugar mixed with a bit of molasses to approximate the flavor. Coconut sugar also works well if you want an alternative sweetener.
How Do I Achieve a Perfectly Risen Dough?
Rising the dough properly is crucial for fluffy rolls. Start by using warm milk that feels like a warm bath. It should be around 110°F (43°C). This temperature activates the yeast effectively.
- After mixing the yeast, sugar, and warm milk, let it sit until bubbly—this usually takes about 5-10 minutes.
- During the first rise, cover your bowl with a kitchen towel. Find a warm spot in your home, like near an oven or in a sunny window.
- Once it has doubled in size, gently punch down the dough and handle it with care to keep those air bubbles!
How to Make Lemon Rolls!
Ingredients You’ll Need:
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1 cup milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs
For the Filling:
- 1/2 cup brown sugar, packed
- 2 tbsp lemon zest (from about 2 lemons)
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
- 1 tbsp lemon zest (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1.5 to 2 hours for rising and baking time. You’ll spend a little while mixing ingredients, waiting for the dough to rise, and baking the rolls—easy and rewarding!
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a large mixing bowl, combine the warm milk, granulated sugar, and yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy. This shows that the yeast is active and ready to work!
2. Combine Ingredients:
Add the melted butter and eggs to the frothy yeast mixture. Mix this well using a spoon or whisk until everything is combined.
3. Make the Dough:
Gradually add the flour and salt to the wet mixture. Stir until a dough begins to form. Then, turn the dough out onto a floured surface and knead it for about 5-7 minutes, until it feels smooth and elastic. This is important for the rolls to rise nicely!
4. Let the Dough Rise:
Place the kneaded dough into a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size. Wait patiently; the dough will get fluffy!
5. Roll Out the Dough:
Once the dough has risen, punch it down gently to release the air. On a lightly floured surface, roll it out into a rectangle measuring about 16×12 inches.
6. Add the Filling:
Spread the softened butter evenly over the rolled-out dough. In a small bowl, mix together the brown sugar, lemon zest, and cinnamon. Sprinkle this mixture evenly over the buttered dough.
7. Form the Rolls:
Starting from the long side, tightly roll the dough up to form a log. Using a sharp knife, cut the log into 12 equal pieces. Place these pieces in a greased baking dish, cut side up.
8. Second Rise:
Cover the rolls with a kitchen towel and let them rise again for about 30-45 minutes until they’ve puffed up nicely. This gives them a great texture!
9. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls in the preheated oven for 20-25 minutes, or until they turn golden brown. Your kitchen will smell amazing!
10. Prepare the Glaze:
While the rolls are baking, mix the powdered sugar and lemon juice in a bowl until the glaze is smooth. If it’s too thick, you can add a little more lemon juice; if it’s too thin, add more powdered sugar.
11. Glaze the Rolls:
Once the rolls are fully baked, let them cool for a few minutes. Drizzle the glaze generously over the warm rolls so that it soaks in a bit.
12. Garnish and Serve:
Finally, sprinkle a little lemon zest on top for an extra pop of flavor and color. Now your delicious lemon rolls are ready to enjoy!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that whole wheat flour absorbs more liquid. You may need to increase the liquid in the recipe by a couple of tablespoons to achieve the right dough consistency. The rolls will also have a denser texture.
How Can I Make the Dough Rise Faster?
If you need the dough to rise more quickly, try placing it in a warm, draft-free area. You can turn your oven to the lowest setting for a couple of minutes, then turn it off and place the dough inside, covered with a towel, to help it rise faster. Just be careful not to let it get too hot!
What Should I Do If I Don’t Have Fresh Lemons?
If you don’t have fresh lemons, you can use bottled lemon juice as a substitute. For every 2 tablespoons of fresh lemon juice needed, use about 1 tablespoon of bottled juice. However, zest can be tricky—consider using lemon zest from a jar or simply omit it if it’s unavailable.
Can I Freeze Leftover Lemon Rolls?
Absolutely! Allow the lemon rolls to cool completely, then wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. They can be frozen for up to 2 months. To reheat, simply thaw in the refrigerator overnight and warm them in the oven at 350°F (175°C) for about 10 minutes.
