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Lemon Sweet Rolls

  • Lemon Sweet Rolls
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LemonSweetRolls575Single rise yeast dough. Awesome lemony flavor. Sweet but not a mouthful of sugar. Tart but not suck your entire face through your mouth tart.

Ingredients:

Rolls

  • 2 and 3/4 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package Red Star Platinum Yeast or any instant yeast (1 packet = 2 and 1/4 teaspoons)
  • 1/2 cup water
  • 1/4 cup milk
  • 2 and 1/2 Tablespoons unsalted butter
  • 1 large egg

Filling

  • 1/4 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • zest of 2 medium lemons
  • seeds scraped from 1/2 of a vanilla bean (or 1/2 teaspoon vanilla extract)
  • extra lemon zest for garnish, optional

Cream Cheese Frosting

  • 4 ounces cream cheese, softened to room temperature
  • 1 cup confectioners’ sugar (maybe more if you have extra juicy lemons)
  • juice of two medium lemons (that you zested above)
  • extra lemon zest for garnish, optional

Directions:

Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.

Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120° F. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.

On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl and let rest for about 10 minutes.

Meanwhile, make the filling: In a medium bowl, combine the sugar, lemon zest, and vanilla. Stir it around until the mixture becomes sandy. Some juices may be excreted from the lemon zest; that’s ok.

After the dough has sat for 10 minutes, roll it out into a 14×8 inch rectangle on a lightly floured surface. Spread the softened butter on top. Sprinkle the lemon sugar filling all over. Roll up the dough tightly. Cut into 10-11 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray. Sprinkle uncooked rolls with additional lemon zest at this point, if desired.

Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Suggestion: heat the oven to 200° F degrees. Turn oven off. Place rolls inside oven and allow to rise.

After the rolls have doubled in size, preheat the oven to 375° F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.

Make the frosting: Right before serving, top your sweet rolls with the cream cheese frosting. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth. Add the confectioners’ sugar and lemon juice and beat on medium-high until creamy. [Add more confectioners’ sugar for a stiffer frosting or if your lemons were particularly juicy]. Frost warm rolls and sprinkle with additional lemon zest, if desired.

Rolls are best enjoyed the same day, but will remain fresh if covered tightly for up to 4 days in the refrigerator.

Adapted from and thanks to Sally’s Baking Addiction
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