Zesty Lemon Rolls-Sweet Citrus Breakfast Treat

Brighten your morning with these delightful Zesty Lemon Rolls! Infused with vibrant citrus and a sweet, tangy glaze, these soft, pillowy rolls are the perfect treat to awaken your taste buds. Get ready to bake a batch of sunshine!

Ingredients

• For the Dough:
• 1 cup warm milk (105-115°F)
• 2 ¼ teaspoons active dry yeast (1 standard packet)
• ¼ cup granulated sugar
• 1 large egg, at room temperature
• ¼ cup unsalted butter, melted and cooled
• ½ teaspoon salt
• 3 ½ – 4 cups all-purpose flour, plus more for dusting
• For the Filling:
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 2 tablespoons lemon zest (from 2-3 lemons)
• For the Glaze:
• 1 ½ cups powdered sugar
• 3-4 tablespoons fresh lemon juice
• 1-2 tablespoons milk (optional, for desired consistency)

Instructions

1. 1. Activate the Yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy.
2. 2. Prepare the Dough: Add the remaining granulated sugar, egg, melted butter, and salt to the yeast mixture. Mix well. Gradually add 3 ½ cups of flour, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. If needed, add more flour, 1 tablespoon at a time, until the dough pulls away from the sides of the bowl.
3. 3. Knead and First Rise: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4. 4. Prepare the Filling: While the dough rises, combine the softened butter, granulated sugar, and lemon zest in a small bowl. Mix until well combined and creamy.
5. 5. Assemble the Rolls: Once the dough has doubled, gently punch it down. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches.
6. 6. Spread Filling and Roll: Evenly spread the lemon filling over the entire surface of the dough, leaving a small ½-inch border on one of the long edges. Starting from the opposite long edge, tightly roll the dough into a log.
7. 7. Slice the Rolls: Using a sharp knife or unflavored dental floss, cut the log into 12-14 equal slices (about 1 to 1.5 inches thick).
8. 8. Second Rise: Arrange the slices cut-side up in a greased 9×13 inch baking pan. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for another 30-45 minutes, or until puffy.
9. 9. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with foil.
10. 10. Prepare the Glaze: While the rolls are baking or cooling slightly, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Add milk if necessary to reach desired pouring consistency.
11. 11. Glaze and Serve: Once the rolls are out of the oven, let them cool in the pan for 5-10 minutes. Drizzle generously with the lemon glaze and serve warm. Enjoy!