Soft and Fluffy Lemon Rolls (Print Version)
# Ingredients:
→ Lemon Roll Dough
01 -
4 1/4 cups all-purpose flour (530g) + additional flour as needed
02 -
4 1/2 tsp or 2 packets instant dry yeast (14g, 1/2 oz.)
03 -
1 Tbsp + 1 tsp poppy seeds (optional)
04 -
1 tsp fine salt (6g)
05 -
1 cup buttermilk or whole milk (240g)
06 -
1/2 cup granulated sugar (100g)
07 -
1/2 cup unsalted butter, room temperature (113g)
08 -
2 large eggs, room temperature (112g)
09 -
2 Tbsp fresh lemon zest, or the zest of 2 large lemons (6g)
→ Lemon Roll Filling
10 -
1/2 cup granulated sugar (100g)
11 -
1/2 cup packed light brown sugar (100g)
12 -
2 Tbsp fresh lemon zest, or the zest of 2 large lemons (6g)
13 -
1/2 cup unsalted butter, softened (113g)
→ Lemon Icing
14 -
2 cups powdered sugar (250g)
15 -
1/4 cup fresh lemon juice (60g)
16 -
2 Tbsp unsalted butter, melted (28g)
→ Additional Topping
17 -
Fresh lemon zest
# Instructions:
01 -
Preheat your oven to 200 F / 95 C. In a large bowl or stand mixer, combine flour, yeast, poppy seeds (if using), and salt.
02 -
In a separate bowl, combine buttermilk, granulated sugar, and butter. Heat in the microwave for 1 minute until the butter is mostly melted. Ensure the mixture is warm but not hot to avoid killing the yeast.
03 -
Gradually add the warm buttermilk mixture to the dry ingredients. Mix with a dough hook or by hand until combined. Incorporate eggs one at a time, ensuring they're fully mixed in before adding the next.
04 -
Mix in the lemon zest. While mixing, add additional flour 1 tablespoon at a time until the dough is tacky but not sticky. Cover the bowl and let the dough rest for 10-20 minutes.
05 -
Combine granulated sugar, brown sugar, and lemon zest in a bowl. Massage the zest into the sugar until aromatic. Add softened butter and whisk until smooth. Set aside.
06 -
Place the rested dough on a floured surface. Roll into a 12 x 18-inch rectangle, approximately 1/2 cm thick.
07 -
Spread the filling over the dough, leaving a 1/2-inch border on one long edge. Roll the dough toward the uncovered edge and seal tightly. Cut into 12 pieces using dental floss.
08 -
Arrange rolls in a greased or lined 9x13-inch pan. Turn off the oven, cover rolls with foil, and let them rise in the warm oven for 30 minutes until puffed.
09 -
Remove rolls from the oven and take off the foil. Preheat the oven to 350 F / 175 C. Bake for 28-32 minutes until golden brown.
10 -
Whisk powdered sugar, lemon juice, and melted butter until smooth. Let rolls cool for 10-20 minutes before spreading icing on top. Garnish with fresh lemon zest.
# Notes:
01 -
Use instant yeast for best results. If using active dry yeast, activate it with warm water and sugar before adding to the dough.
02 -
Chill the dough log for easier slicing if needed.
03 -
For even baking, use a metal 9x13-inch pan instead of glass.