Lemon Sweet
Rolls
yield: 11-12 ROLLS total time: 2 HOURS, 30 MINUTES
Fluffy & soft lemon sweet rolls covered in a simple
lemon cream cheese frosting. These rolls use my quick cinnamon roll dough -
only 1 rise!
Ingredients:
- Rolls
- 2 and 3/4 cups (345g) all-purpose flour (careful not to overmeasure)
- 3 Tablespoons (45g) granulated sugar
- 1 teaspoon salt
- 1 package Red Star Platinum Yeast or any instant yeast (1 packet = 2 and 1/4 teaspoons)1
- 1/2 cup (120ml) water
- 1/4 cup (60ml) milk2
- 2 and 1/2 Tablespoons (40g) unsalted butter
- 1 large egg
Filling
- 1/4 cup (60g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- zest of 2 medium lemons3
- seeds scraped from 1/2 of a vanilla bean (or 1/2 teaspoon vanilla extract)
- Cream Cheese Frosting
- 4 ounces (112g) cream cheese, softened to room temperature
- 1 cup (120g) confectioners' sugar
- juice of two medium lemons3
- extra lemon zest for garnish, optional
Directions:
1.
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.
2.
Heat the water, milk, and butter together in the
microwave until the butter is melted and the mixture is hot to touch. About
115°F (46°C). 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.
3.
On a lightly floured surface, knead the dough
for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray)
and let rest for about 10 minutes.
4.
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.
5.
After the dough has sat for 10 minutes, roll it
out into a 14x8 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 11-12 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.
6.
Loosely cover the rolls with aluminum foil and
allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do:
heat the oven to 200°F (93°C). Turn oven off. Place rolls inside oven and allow
to rise.
7.
After the rolls have doubled in size, preheat
the oven to 375°F (190°C). Bake for 25-30 minutes until lightly browned. I
covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
8.
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. Frost warm rolls and sprinkle with additional lemon
zest, if desired.
9.
Rolls are best enjoyed the same day, but stay
fresh and soft in a covered container at room temperature or in the
refrigerator for 5 days. Rolls (with or without frosting) freeze well, up to
about 3 months. Thaw in the refrigerator and heat up however you prefer.
10.
Make ahead/overnight: This dough can be made the
night before through step 5. Cover with plastic wrap and let rise in the
refrigerator overnight. The next morning, remove from the refrigerator and
allow to rise at room temperature, about 1 hour.
0 Response to "Lemon Sweet Rolls"
Posting Komentar