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Lemon Rolls Recipe

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★★★★★

4.6 from 91 reviews

These Lemon Rolls are soft, fluffy, and bursting with fresh lemon flavor. Featuring a tender dough enriched with buttermilk and lemon zest, they are filled with a sweet and tangy lemon-poppy seed mixture, then baked to golden perfection and topped with a luscious lemon glaze. Perfect for breakfast, brunch, or a delightful dessert.

Ingredients

Scale

Dough

  • 4 1/4 cups all-purpose flour (530g), plus additional for dusting
  • 4 1/2 tsp (2 packets) instant dry yeast (14g, 1/2 oz.)
  • 1 Tbsp + 1 tsp poppy seeds (optional)
  • 1 tsp fine salt (6g)
  • 1 cup buttermilk, room temperature (240g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup unsalted butter, room temperature, cut into Tbsp-sized pieces (113g)
  • 2 large eggs, room temperature (112g)
  • 2 Tbsp fresh lemon zest (from about 2 large lemons) (6g)

Filling

  • 1/2 cup granulated sugar (100g)
  • 1/2 cup packed light brown sugar (100g)
  • 2 Tbsp fresh lemon zest (from about 2 large lemons) (6g)
  • 1/2 cup unsalted butter, softened (113g)

Icing

  • 2 cups powdered sugar (250g)
  • 1/4 cup fresh lemon juice (60g)
  • 2 Tbsp unsalted butter, melted (28g)
  • Fresh lemon zest for garnish

Equipment

  • 9 x 13-inch baking pan
  • Parchment paper
  • Stand mixer with dough hook or Danish dough whisk
  • Ruler
  • Dental floss (for cutting)

Instructions

  1. Preheat oven and prepare dry ingredients: Preheat your oven to 200°F (95°C). In a large bowl or stand mixer bowl, combine 4 1/4 cups flour, yeast, poppy seeds (if using), and salt. Set aside.
  2. Prepare wet mixture: In a separate bowl, combine buttermilk, granulated sugar, and butter pieces. Microwave for 1 minute until butter is mostly melted and mixture is warm to the touch but not hot. Stir to combine.
  3. Mix dough: Slowly pour the warm buttermilk mixture into the dry ingredients and mix on medium speed with dough hook or by hand with dough whisk until sticky dough forms.
  4. Add eggs and lemon zest: Mix in eggs one at a time on medium-low speed until each is fully incorporated. Continue mixing until dough becomes elastic. Then mix in lemon zest on medium speed until evenly combined.
  5. Adjust dough texture: Add additional flour one tablespoon at a time until dough pulls away from sides of bowl and feels tacky but not sticky when poked.
  6. Rest dough: Cover the bowl with plastic wrap or a towel and let the dough rest for 10–20 minutes to make rolling easier.
  7. Make filling: In a medium bowl, combine granulated sugar, brown sugar, and lemon zest. Rub zest into sugar to release oils. Add softened butter and whisk until combined.
  8. Roll out dough: Place rested dough on lightly floured surface and roll into a 12 x 18 inch rectangle about 1/2 cm thick.
  9. Spread filling: Spread lemon filling evenly over dough, leaving a 1/2 inch border on one long side uncovered to seal the roll.
  10. Roll and cut: Roll dough horizontally toward uncovered strip to form a tight log. Use dental floss to slice into 12 equal rolls.
  11. Rise in warm oven: Place rolls in a greased or parchment-lined 9×13-inch pan. Turn oven off. Cover rolls with foil and place inside oven for about 30 minutes to rise until puffed.
  12. Bake rolls: Remove foil and turn oven on to 350°F (175°C). Bake rolls for 28–32 minutes until golden brown.
  13. Make icing: Whisk together powdered sugar, lemon juice, and melted butter until smooth.
  14. Glaze and garnish: Let rolls cool 10–20 minutes, then spoon icing over warm rolls. Garnish with fresh lemon zest.

Notes

  • Use room temperature ingredients to ensure even mixing and proper yeast activation.
  • Watch the temperature of the buttermilk mixture carefully; it should be warm, not hot, to avoid killing the yeast.
  • Dental floss is recommended for cutting rolls as it prevents squishing compared to a knife.
  • Allowing the rolls to rise in the turned-off oven creates a gentle, warm environment for better yeast activity.
  • Make sure the butter for the filling is softened to blend smoothly but not melted.
  • For a poppy seed flavor boost, you can add the optional poppy seeds to the dough.
  • Store leftover rolls in an airtight container; they are best eaten within 2 days or can be frozen for longer storage.

Keywords: lemon rolls, lemon pastry, sweet rolls, lemon zest, poppy seed rolls, homemade rolls, lemon glaze, breakfast pastry

Find it online: https://amayaharis.com/lemon-rolls-recipe/