Lemon Poppyseed Rolls

Ingredients

• 4 cup all-purpose flour (plus extra for dusting)
• 0.5 cup sugar (for the dough)
• 2.25 tsp active dry yeast (1 standard packet)
• 1 cup milk (warm)
• 4 tbsp unsalted butter (melted, for the dough)
• 1 tsp salt
• 2 eggs (large)
• 1 tbsp poppyseeds
• 2 tbsp lemon zest (for the dough)
• vanilla (mentioned in instructions for dough)
• 1 cup sugar (for the filling)
• 1 lemon zest (zest of 1 lemon, for the filling)
• 1 stick unsalted butter (softened, for the filling)
• 1 cup powdered sugar (for the icing)
• 4 oz cream cheese (for the icing)
• 0.25 cup unsalted butter (softened, for the icing)
• 1 tsp vanilla bean paste (or vanilla extract)
• 1 tsp lemon extract or juice
• 2 tbsp heavy cream

Steps

1. 1

   In a bowl, dissolve 2 1/4 teaspoons active dry yeast in 1 cup warm milk. Let it sit for 5 minutes until it becomes frothy.

2. 2

   In a large mixing bowl, whisk together 4 cups all-purpose flour, 1 teaspoon salt, 1/2 cup sugar, 1 tablespoon poppyseeds, and 2 tablespoons lemon zest until well combined.

3. 3

   Add 4 tablespoons melted butter, vanilla, and 2 large eggs to the flour mixture.

4. 4

   Add the yeast and milk mixture last. Mix until the dough reaches a shaggy consistency.

5. 5

   Knead the dough on a floured surface or in a stand mixer for about 8-10 minutes, or until smooth and elastic.

6. 6

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 90 minutes, or until doubled in size.

7. 7

   Preheat the oven to 350°F (175°C).

8. 8

   Roll out the risen dough on a floured surface into a large rectangle.

9. 9

   For the filling, mix together 1 cup sugar and the zest of 1 lemon, pressing the zest into the sugar to release the oils. Add 1 stick of softened butter and mix until smooth.

10. 10

    Spread the filling evenly over the dough. Roll the dough tightly from the long side to form a log.

11. 11

    Cut the log into 12 equal slices. Place the rolls in a greased baking dish.

12. 12

    Let the rolls rise for an additional 30 minutes.

13. 13

    Bake for 25-30 minutes, or until the rolls are golden brown.

14. 14

    While the rolls are baking, prepare the icing by whisking together 1 cup powdered sugar, 4 oz cream cheese, 1/4 cup softened butter, 1 teaspoon vanilla bean paste, 1 teaspoon lemon extract (or juice), and 2 tablespoons heavy cream until smooth.

15. 15

    Once the rolls are removed from the oven, drizzle the icing over them while they’re still warm.

Notes

Ensure the milk is warm (about 110°F) but not hot, or it will kill the yeast. Pressing the lemon zest into the sugar for the filling is a key step to maximize the citrus flavor.

Nutrition per serving

• dessert
• breakfast
• baking
• lemon
• sweet rolls
• spring recipes
• poppyseed