Lemon Sweet Rolls
These lemon sweet rolls are soft, fluffy, and bursting with lemon flavor. Perfect for breakfast or dessert!
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Dough
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm milk
- ½ cup sugar
- ⅓ cup butter, melted
- 1 teaspoon salt
- 1 egg
Filling
- ½ cup butter, softened
- 1 cup sugar
- 2 tablespoon lemon zest
Glaze
- 1 cup powdered sugar
- 2 tablespoon lemon juice
In a large mixing bowl, combine 2 cups of flour and yeast.
In a small saucepan, heat milk, sugar, butter, and salt until warm (120-130°F) and butter is almost melted. Add to flour mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double in size (about 1 hour).
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 9-inch round baking pans or a 13x9x2-inch baking pan.
Roll each half of dough into a 12x8-inch rectangle. Spread with softened butter. Combine sugar and lemon zest; sprinkle over butter. Roll up each rectangle starting from a long side. Seal seams. Slice each roll into 12 pieces. Arrange in prepared pans. Cover; let rise in a warm place until nearly double in size (about 30 minutes).
Preheat oven to 375°F. Bake for 20 to 25 minutes or until golden brown. Cool slightly.
For glaze, in a small bowl combine powdered sugar and lemon juice. Drizzle over warm rolls.
Calories: 250kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 50mg | Fiber: 1g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
Breakfast, Dessert, Lemon, Sweet Rolls