Lemon Rolls with Lemon Icing (Print Version)

# Ingredients:

→ Dough

01 - 530 g all-purpose flour, plus additional as needed
02 - 14 g instant dry yeast (4 1/2 tsp or 2 packets)
03 - 15 g poppy seeds (1 Tbsp + 1 tsp, optional)
04 - 6 g fine salt (1 tsp)
05 - 240 g buttermilk, room temperature (1 cup)
06 - 100 g granulated sugar (1/2 cup)
07 - 113 g unsalted butter, room temperature (1/2 cup)
08 - 112 g large eggs, room temperature (2 eggs)
09 - 6 g fresh lemon zest (zest of 2 large lemons; 2 Tbsp)

→ Filling

10 - 100 g granulated sugar (1/2 cup)
11 - 100 g light brown sugar, packed (1/2 cup)
12 - 6 g fresh lemon zest (zest of 2 large lemons; 2 Tbsp)
13 - 113 g unsalted butter, softened (1/2 cup)

→ Icing

14 - 250 g powdered sugar (2 cups)
15 - 60 g fresh lemon juice (1/4 cup)
16 - 28 g unsalted butter, melted (2 Tbsp)

→ Garnish

17 - Fresh lemon zest

# Instructions:

01 - Preheat oven to 95°C (200°F). In a large bowl or stand mixer, mix together 530 g flour, instant dry yeast, poppy seeds, and salt.
02 - In a separate bowl, place buttermilk, granulated sugar, and unsalted butter cut into cubes. Microwave for 1 minute and stir until mostly melted; ensure mixture is warm, not hot.
03 - Slowly pour the warm buttermilk mixture into the dry ingredients. Mix on medium speed with a dough hook or by hand using a dough whisk or wooden spoon until a sticky dough forms.
04 - Add eggs one at a time, mixing on medium-low until fully combined and dough is slightly elastic. Mix in lemon zest until incorporated.
05 - Add additional flour, 1 tablespoon at a time, until dough begins to leave sides of the bowl and feels tacky but not sticky. No residue should come off on your finger.
06 - Cover bowl with plastic wrap or a towel and let dough rest 10–20 minutes to relax gluten for easier rolling.
07 - In a medium bowl, combine granulated sugar, brown sugar, and lemon zest. Massage zest into sugars to release oils. Add softened unsalted butter and blend until smooth.
08 - On a lightly floured surface, roll rested dough into a 30 x 46 cm (12 x 18 in) rectangle, about 0.5 cm thick.
09 - Spread the filling evenly over the dough, leaving a 1.25 cm (1/2 in) strip on a long edge uncovered. Roll dough tightly towards the uncovered edge and pinch to seal.
10 - Use dental floss to cut the rolled dough into 12 equal segments. Arrange rolls in a greased or parchment-lined 23 x 33 cm (9 x 13 in) pan.
11 - Turn off oven and cover pan tightly with foil. Place in warm oven for 30 minutes to rise until puffy.
12 - Remove pan and foil. Preheat oven to 175°C (350°F). Bake for 28–32 minutes or until rolls are golden brown.
13 - Whisk together powdered sugar, lemon juice, and melted butter until smooth and pourable.
14 - Allow rolls to cool 10–20 minutes. Spoon icing over warm rolls and garnish with fresh lemon zest.

# Notes:

01 - Use instant yeast for a faster rise; if using active dry yeast, activate in warm water and sugar prior to mixing and allow additional rise time.
02 - Dental floss produces cleaner cuts than a knife when slicing dough.
03 - Chilling the rolled dough log before slicing can simplify cutting.
04 - For even baking, use a metal 23 x 33 cm (9 x 13 in) baking pan; reduce oven temperature to 162°C (325°F) if using glass.
05 - Add icing once the rolls have slightly cooled to allow gentle melting over the surface.
06 - Prepared, shaped rolls can be refrigerated overnight, then proofed and baked the next day.

Back