Lemon Rolls
Hello there, my fellow baking enthusiast! Today, I want to share with you a recipe that’s near and dear to my heart: lemon rolls. You know, the kind that make your kitchen smell like sunshine? I first stumbled upon this recipe years ago while attempting to impress my mother-in-law (spoiler: it worked). Let’s just say these rolls have saved my bacon more than once. Plus, who doesn’t love a good citrus twist?
Why You’ll Love This Recipe
I whip up these lemon rolls pretty much anytime I want to impress without having to try too hard. My kiddos go absolutely bananas for them (though, funny enough, they don’t actually contain bananas). There’s something about that tangy glaze mixed with the soft, buttery dough that just hits the spot. And let me tell you, I’ve had my fair share of baking mishaps, but this recipe is forgiving—thank goodness!
Ingredients You’ll Need
- 3 1/4 cups all-purpose flour (sometimes I swap in a bit of whole wheat)
- 1/4 cup sugar
- 1 packet instant yeast (about 2 1/4 teaspoons)
- 1/2 teaspoon salt
- 3/4 cup milk, warmed
- 1/4 cup unsalted butter, melted (my grandma swore by using margarine, but I prefer butter)
- 1 large egg
- 1 tablespoon lemon zest (fresh always, but I’ve cheated with store-bought zest)
- For the filling: 1/2 cup sugar, 3 tablespoons butter, melted, and more lemon zest
- For the glaze: 1 cup powdered sugar and 2 tablespoons lemon juice
How to Make These Rolls
- Start by mixing the flour, sugar, yeast, and salt in a large bowl. Slowly add the warm milk, melted butter, egg, and lemon zest. Stir until it forms a soft dough. Personally, I find this part quite therapeutic.
- Knead the dough on a floured surface for about 5-7 minutes. Or until your arms get a decent workout.
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot until it doubles in size (about an hour, but who are we kidding—it’s usually closer to 90 minutes for me).
- Roll out the dough to about 15×9 inches. Spread the melted butter over it, sprinkle the sugar and lemon zest. Roll it up like a jellyroll.
- Cut into 12 rolls and place them in a greased baking dish. Let them rise again while your oven preheats to 350°F (180°C).
- Bake for 20-25 minutes until they’re golden brown. At this point, I typically can’t resist sneaking a taste.
- Mix powdered sugar and lemon juice for the glaze and pour over the warm rolls.
Some Random Notes
I’ve discovered that using fresh lemon juice really makes these rolls pop, but when I’m in a pinch, bottled juice does the trick. Just don’t tell my mom.
Variations I’ve Tried
I once tried adding a bit of lavender to these rolls. Let’s just say, it wasn’t a hit—tasted too much like soap. But hey, live and learn!
Don’t Have the Right Equipment?
If you don’t have a rolling pin, a wine bottle (empty or full) works surprisingly well—trust me, I’ve been there.
How to Store These Beauties
These rolls can be stored in an airtight container for up to two days, though honestly, in my house, they never last more than a day!
Serving Suggestions
We love to have these with a cup of coffee on a lazy Sunday morning. Sometimes, I’ll even add a dollop of whipped cream—just because.
My Top Tips
I once tried to skip the second rise because I was impatient. Yeah, don’t do that. The rolls came out dense as bricks (whoops!).
FAQs
Q: Can I use regular yeast instead of instant?
A: Sure, but you’ll need to let the dough rise a bit longer. Just plan for a little more waiting time.
Q: What if I don’t have fresh lemons?
A: You can use lemon extract instead. Just start with a teaspoon and adjust to taste.
