Description
Delight in these moist and fragrant Lemon Sweet Rolls, featuring a tender dough infused with lemon zest and vanilla, baked to golden perfection and topped with a tangy lemon glaze. Perfect for breakfast or a sweet treat any time of day.
Ingredients
Scale
Dough Ingredients
- 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 and Glaze Ingredients
- Softened butter (amount not specified, approximately ¼ cup for spreading)
- Sugar (amount not specified, approximately ¼ cup for sprinkling)
- Lemon zest (amount for sprinkling not specified, approximately 1-2 teaspoons)
- ¾ cup powdered sugar (for icing)
- 2 tablespoons fresh lemon juice (for icing)
- 1 tablespoon lemon zest (for icing)
Instructions
- Activate Yeast: In a small bowl, combine warm milk, yeast, and granulated sugar. Stir gently and allow it to sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, lemon zest, vanilla extract, optional lemon extract, and eggs. Add the frothy yeast mixture and mix well to combine all wet ingredients evenly.
- Form Dough: Gradually add the all-purpose flour and salt to the wet ingredients, mixing continuously until a dough begins to form. Knead the dough on a floured surface for 6-8 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a clean cloth or plastic wrap, and allow it to rise in a warm place for 1 to 1.5 hours or until it has doubled in size.
- Preheat Oven and Prepare Dough: Preheat your oven to 350°F (175°C). Once risen, punch down the dough and roll it out on a floured surface into a 12×18-inch rectangle.
- Add Filling: Spread softened butter evenly over the rolled-out dough. Sprinkle sugar and lemon zest on top, distributing it evenly for a balanced flavor.
- Shape Rolls: Starting from one long side, roll the dough tightly into a cylinder. Slice into 12 even rolls and place them evenly spaced in a greased 9×13-inch baking dish. Cover and let the rolls rise for an additional 30 minutes.
- Bake: Bake the rolls in the preheated oven for 20-25 minutes or until they are golden brown and cooked through.
- Make Glaze: While the rolls are baking, combine powdered sugar, fresh lemon juice, and lemon zest in a bowl to create a smooth glaze.
- Glaze and Serve: After removing the rolls from the oven, drizzle them with the prepared lemon glaze. Serve warm for the best flavor and texture.
Notes
- If lemon extract is unavailable, you can omit it or substitute with an additional half teaspoon of lemon zest for enhanced flavor.
- You can soften the butter for spreading by microwaving it for 15-20 seconds or leaving it at room temperature.
- Ensure the milk is warm but not hot to avoid killing the yeast.
- For best results, use fresh lemon zest and juice to maximize brightness and aroma.
- These rolls freeze well. Store cooled rolls in an airtight container and freeze for up to 2 months. Thaw and reheat before glazing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
