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Lemon Sweet Rolls

Soft sweet rolls loaded with bright lemon flavor, featuring a lemon curd filling and a tender, fluffy dough perfect for a weekend treat.

Ingredients

Scale
  • ⅔ cup whole milk, warmed to 100-110°F
  • 5 tablespoons granulated sugar, divided
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 2 large eggs, room temperature
  • 3 cups all-purpose flour
  • ½ cup unsalted butter, cut into 1-inch pieces, room temperature
  • 1 teaspoon kosher salt
  • ¾ cup lemon curd
  • Zest of 1 lemon
  • ½ cup heavy cream
  • For glaze (optional): 1 cup confectioners' sugar, 2-3 tablespoons whole milk

Instructions

  1. In a stand mixer bowl, combine the warm milk, yeast, and 1 tablespoon sugar. Stir and let sit for about 5 minutes until frothy.
  2. Mix in the melted butter, eggs, salt, and remaining sugar. Gradually add the flour, one cup at a time, until a soft dough forms.
  3. Knead the dough with a dough hook attachment for about 8 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 30 minutes or until doubled in size.
  5. Punch down the dough and roll it out on a lightly floured surface into a 12 x 18 inch rectangle.
  6. Spread the lemon curd evenly over the dough, leaving a small border around the edges. Sprinkle lemon zest on top.
  7. Slice the dough into 6 strips, each about 2 inches wide, and roll each strip up tightly.
  8. Arrange the rolls in a greased 9-inch square baking dish. Cover and let rise for another 30 minutes until puffy.
  9. Preheat the oven to 350°F (175°C). Pour heavy cream evenly over the rolls.
  10. Bake for 25 to 30 minutes or until golden brown on top.
  11. Serve warm plain or let cool and drizzle with glaze made by mixing confectioners' sugar and milk.

Notes

Kneading the dough well is key to achieving a soft, elastic texture. Letting the rolls rise twice ensures fluffiness. The glaze is optional but adds a nice sweet finish.

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