Sweet & Zesty Lemon Rolls Recipe

Brighten your day with these irresistible Sweet & Zesty Lemon Rolls! Each bite delivers a delightful burst of tangy lemon balanced by a comforting sweetness, all wrapped in a soft, fluffy dough. Perfect for breakfast, brunch, or an afternoon treat, these rolls are a guaranteed crowd-pleaser.

Ingredients

• 2 ¼ teaspoons active dry yeast (1 packet)
• ½ cup warm milk (105-115°F)
• ¼ cup granulated sugar (for dough)
• 1 large egg, room temperature
• ¼ cup unsalted butter, melted and cooled (for dough)
• 1 teaspoon lemon zest (for dough)
• ½ teaspoon salt
• 2 ½ – 3 cups all-purpose flour
• ¼ cup unsalted butter, softened (for filling)
• ½ cup granulated sugar (for filling)
• 2 tablespoons fresh lemon juice (for filling)
• 1 tablespoon lemon zest (for filling)
• 1 ½ cups powdered sugar (for glaze)
• 3-4 tablespoons fresh lemon juice (for glaze)
• 1 tablespoon milk (optional, for creamier glaze)

Instructions

1. **Activate Yeast**: In a large bowl, combine warm milk and ¼ cup granulated sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
2. **Mix Dough**: Add the egg, melted butter, 1 teaspoon lemon zest, and salt to the yeast mixture. Stir to combine. Gradually add 2 cups of flour, mixing until a shaggy dough forms.
3. **Knead**: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, adding remaining flour a little at a time, until the dough is smooth and elastic. It should be slightly tacky but not sticky.
4. **First Rise**: Place the dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. **Prepare Filling**: While the dough rises, combine softened butter, ½ cup granulated sugar, 2 tablespoons lemon juice, and 1 tablespoon lemon zest in a small bowl. Mix until well combined and creamy.
6. **Roll and Fill**: Once the dough has risen, punch it down gently. Roll it out on a lightly floured surface into a rectangle approximately 12×18 inches. Spread the lemon filling evenly over the entire surface of the dough, leaving a small border on one long edge.
7. **Shape Rolls**: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal.
8. **Slice Rolls**: Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1.5 inches thick).
9. **Second Rise**: Arrange the sliced rolls in a lightly greased 9×13 inch baking pan. Cover loosely with plastic wrap or a clean towel and let rise for another 30-45 minutes, or until puffy.
10. **Bake**: Preheat oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until lightly golden brown on top and cooked through.
11. **Prepare Glaze**: While the rolls are baking, whisk together powdered sugar, 3-4 tablespoons lemon juice, and milk (if using) in a small bowl until smooth and desired consistency is reached.
12. **Glaze Rolls**: Once the rolls are out of the oven, let them cool in the pan for 5-10 minutes. Drizzle generously with the lemon glaze while still warm. Serve immediately and enjoy!