Lemon Rolls Lemon Icing (Print Version)
# Ingredients:
→ Dough
01 -
6 g lemon zest from 2 big lemons (about 2 tbsp)
02 -
112 g eggs, at room temp (2 large)
03 -
113 g unsalted butter, room temp (1/2 cup)
04 -
100 g regular sugar (1/2 cup)
05 -
240 g room temp buttermilk (1 cup)
06 -
6 g fine salt (1 tsp)
07 -
15 g poppy seeds, totally optional (about 1 tbsp plus 1 tsp)
08 -
14 g instant yeast (about 4 1/2 tsp or 2 packets)
09 -
530 g all-purpose flour, might need a bit more for dusting
→ Filling
10 -
113 g unsalted butter, super soft (1/2 cup)
11 -
6 g lemon zest, from 2 big lemons (roughly 2 tbsp)
12 -
100 g light brown sugar, packed in tight (1/2 cup)
13 -
100 g regular sugar (1/2 cup)
→ Icing
14 -
28 g melted unsalted butter (2 tbsp)
15 -
60 g fresh lemon juice (1/4 cup)
16 -
250 g powdered sugar (2 cups)
→ Garnish
17 -
Extra fresh lemon zest
# Instructions:
01 -
Once rolls have cooled about 10–20 minutes, slather on the icing and top with more lemon zest for that burst of color.
02 -
Bring together powdered sugar, fresh lemon juice, and melted butter. Whisk till it comes together and is smooth, kind of runny.
03 -
Pop them in a 175°C (350°F) oven for 28–32 minutes until they're golden on top. Let them cool fresh out of the oven.
04 -
Shut the oven off, cover your pan up tight with foil, and let the rolls rise in the warm oven about half an hour. They’ll look puffy when ready.
05 -
Use unflavored floss to cut your log into 12 thick pieces. Lay them in a lined or greased pan that's 23 x 33 cm (9 x 13 in).
06 -
Slather on your filling but leave a thin edge free along one long side. Roll the dough up towards that empty strip and seal by pinching.
07 -
Scatter flour over your work space, then roll out the dough to a big rectangle, about 30 by 46 cm (12 by 18 in) and a half centimeter thick.
08 -
Stir both sugars and lemon zest together in a bowl. Use your fingers to rub the zest in so the oils come out, then mash in your butter until creamy.
09 -
Drape your dough bowl with a towel or plastic wrap. Hang tight for 10–20 minutes so it chills for easier rolling.
10 -
Sprinkle in extra flour, just a tablespoon at a time, until you’ve got a dough that pulls away from the bowl sides and feels sticky but doesn’t leave mess on your fingers.
11 -
Plop eggs in one at a time while mixing on low. Wait until mixed before adding the next. When it’s stretchy, toss in lemon zest too.
12 -
Trickle that warm buttermilk blend into the dry stuff. Start beating with a dough hook or use a spoon if working by hand. Mix until the dough’s sticky and comes together.
13 -
In another bowl, drop in your cut-up butter, buttermilk, and sugar. Nuke it for a minute, then mix till it’s mostly melted but not steaming hot.
14 -
Set your oven to 95°C (200°F). In your biggest bowl or mixer, toss in flour, yeast, salt, and poppy seeds. Give it a stir.
# Notes:
01 -
Use instant yeast for quick rising. If all you’ve got is active dry yeast, wake it up first with warm water and some sugar, and count on more rising time.
02 -
Floss works like magic for slicing this dough – way neater than a regular knife.
03 -
Pop your rolled-up dough in the fridge a while before cutting if you want a smoother job.
04 -
A metal 9 x 13 pan works best for even baking. Using glass? Drop your oven temp to 162°C (325°F).
05 -
If you want your icing to melt nicely, drizzle it on once the rolls aren’t searing hot but still toasty.
06 -
You can prep and shape the rolls the night before, stash them in the fridge, and just let them rise and bake in the morning.