Lemon Rolls Lemon Icing (Print Version)
Soft lemon rolls with gooey centers and vibrant icing, ideal for brightening up breakfast or brunch gatherings.
# Ingredients:
→ Dough
01 -
530 g all-purpose flour, plus extra for dusting
02 -
14 g instant dry yeast (2 packets)
03 -
12 g poppy seeds (optional)
04 -
6 g fine salt
05 -
240 g buttermilk, room temperature
06 -
100 g granulated sugar
07 -
113 g unsalted butter, room temperature
08 -
112 g large eggs (2), room temperature
09 -
6 g fresh lemon zest (zest of 2 large lemons)
→ Filling
10 -
100 g granulated sugar
11 -
100 g packed light brown sugar
12 -
6 g fresh lemon zest (zest of 2 large lemons)
13 -
113 g unsalted butter, softened
→ Icing
14 -
250 g powdered sugar
15 -
60 g fresh lemon juice
16 -
28 g unsalted butter, melted
→ Topping
17 -
Fresh lemon zest, for garnish
# Steps to Follow:
01 -
Preheat oven to 95°C. In a large mixing bowl or the bowl of a stand mixer, whisk together flour, instant dry yeast, poppy seeds if using, and fine salt.
02 -
In a separate bowl, combine buttermilk, granulated sugar, and unsalted butter cut into pieces. Microwave for 1 minute, then stir until butter is mostly melted and the mixture is just warm.
03 -
Pour the warm buttermilk mixture into the dry ingredients. Mix on medium speed with a dough hook or stir by hand until combined and sticky.
04 -
Add eggs one at a time, mixing on medium-low speed until fully incorporated and dough becomes elastic. Mix in lemon zest until well combined.
05 -
Add additional flour 1 tablespoon at a time, mixing until dough pulls away from sides of the bowl and feels tacky but not sticky.
06 -
Cover the bowl and let dough rest for 10–20 minutes at room temperature.
07 -
In a medium bowl, combine granulated sugar, brown sugar, and lemon zest. Rub zest into sugar with fingertips until fragrant. Add softened butter and mix until smooth.
08 -
Transfer dough to a lightly floured surface. Roll into a 30x45 cm rectangle, about 0.5 cm thick. Spread filling evenly over dough, leaving a 1.25 cm border on one long edge.
09 -
Roll dough tightly from the filled long edge toward the uncovered edge. Pinch to seal. Using dental floss, cut the log into 12 equal pieces.
10 -
Place rolls evenly in a greased or parchment-lined 23x33 cm baking pan. Cover with foil. Turn oven off and place pan inside to rise for about 30 minutes until rolls are puffy.
11 -
Remove pan from oven and take off foil. Preheat oven to 175°C. Bake uncovered for 28–32 minutes, until golden brown.
12 -
While rolls bake, whisk powdered sugar, lemon juice, and melted butter in a bowl until smooth.
13 -
Let baked rolls cool for 10–20 minutes. Spoon icing over rolls and sprinkle with extra lemon zest before serving.
# Additional Notes:
01 -
For best results, use instant yeast for a quicker rise and fluffier rolls. Use a ruler to achieve an even dough rectangle and dental floss for clean cuts.
02 -
If dough is difficult to cut, chill the rolled log for 20–30 minutes in the refrigerator before slicing.
03 -
Bake in a metal pan for more even browning. Reduce baking temperature by 10°C if using a glass dish.
04 -
Rolls can be prepared the evening before, covered, and refrigerated prior to baking the next morning. Allow to come to room temperature and rise before baking.