Tender Lemon Rolls
Apr 24, 2015 18:17:19 GMT -5
Post by PurplePuppy on Apr 24, 2015 18:17:19 GMT -5
Tender Lemon Rolls
These rolls are tender and light and fluffy like little lemon flavoured bread clouds.
3 cups all purpose flour
1/3 cup white granulated sugar
1 tbsp active dry yeast (I used instant active)
1/2 tsp (or more) grated lemon peel
1/4 tsp salt
1/2 cup sour cream
1/3 cup butter
1/4 water
2 eggs
3/4 cups lemon curd or lemon spread
1/2 cup chopped nuts (optional)
Glaze:
1/2 powdered sugar
1 tsp water
1 tsp lemon juice
1/2 tsp lemon peel
In a small saucepan combine the water, butter and yogurt. Heat and stir on medium until butter is melted and mixture is 120 -130 F.
Remove from heat.
In a large mixing bowl combine 1 1/2 cups of the flour (from the 3 cups you measured out), yeast, lemon peel and salt. Stir.
Pour in the yogurt/water/butter mixture.
Mix on medium speed for 2 minutes.
Add eggs and another 1/2 cup of the flour.
Beat on medium speed for another 2 minutes.
Stir in enough remaining flour to form a soft sticky dough (I had about 1/2 cup of flour remaining from the 3 cups at this point).
Sprinkle some dough on your work surface and turn dough onto it.
Knead dough for 6-7 minutes until smooth and elastic, continue to add more flour to work surface to keep dough from sticking.
Put a little bit of oil in a bowl, add dough ball and turn a couple of times to coat it.
Cover with plastic wrap and set in a warm place to rise until doubled (about an hour depending on the temperature in the room).
Once doubled, punch down dough and turn out onto work surface, patting dough into a 12 x 18 inch rectangle.
Spread the lemon curd or spread on the dough rectangle to within 1 inch from the edge.
Roll up jelly roll style from the long end.
Pinch to seal.
Cut into 2-3 inch slices and place cut side down in a greased 9x13" baking dish.
You should end up with about 10-12 rolls.
Cover with plastic wrap and allow to rise in a warm place. This should take about 30 minutes.
Sprinkle with nuts if desired.
Bake at 350F for 20-25 minutes until golden brown.
Mix glaze ingredients together in a small bowl, adding additional drops of water or lemon juice to make it thin enough to drizzle.
Drizzle glaze over still warm rolls.
These are at their very best eaten warm out of the oven.
If they get stale a day or two later, they can be microwaved for a few seconds to make them soft again.
These rolls are tender and light and fluffy like little lemon flavoured bread clouds.
3 cups all purpose flour
1/3 cup white granulated sugar
1 tbsp active dry yeast (I used instant active)
1/2 tsp (or more) grated lemon peel
1/4 tsp salt
1/2 cup sour cream
1/3 cup butter
1/4 water
2 eggs
3/4 cups lemon curd or lemon spread
1/2 cup chopped nuts (optional)
Glaze:
1/2 powdered sugar
1 tsp water
1 tsp lemon juice
1/2 tsp lemon peel
In a small saucepan combine the water, butter and yogurt. Heat and stir on medium until butter is melted and mixture is 120 -130 F.
Remove from heat.
In a large mixing bowl combine 1 1/2 cups of the flour (from the 3 cups you measured out), yeast, lemon peel and salt. Stir.
Pour in the yogurt/water/butter mixture.
Mix on medium speed for 2 minutes.
Add eggs and another 1/2 cup of the flour.
Beat on medium speed for another 2 minutes.
Stir in enough remaining flour to form a soft sticky dough (I had about 1/2 cup of flour remaining from the 3 cups at this point).
Sprinkle some dough on your work surface and turn dough onto it.
Knead dough for 6-7 minutes until smooth and elastic, continue to add more flour to work surface to keep dough from sticking.
Put a little bit of oil in a bowl, add dough ball and turn a couple of times to coat it.
Cover with plastic wrap and set in a warm place to rise until doubled (about an hour depending on the temperature in the room).
Once doubled, punch down dough and turn out onto work surface, patting dough into a 12 x 18 inch rectangle.
Spread the lemon curd or spread on the dough rectangle to within 1 inch from the edge.
Roll up jelly roll style from the long end.
Pinch to seal.
Cut into 2-3 inch slices and place cut side down in a greased 9x13" baking dish.
You should end up with about 10-12 rolls.
Cover with plastic wrap and allow to rise in a warm place. This should take about 30 minutes.
Sprinkle with nuts if desired.
Bake at 350F for 20-25 minutes until golden brown.
Mix glaze ingredients together in a small bowl, adding additional drops of water or lemon juice to make it thin enough to drizzle.
Drizzle glaze over still warm rolls.
These are at their very best eaten warm out of the oven.
If they get stale a day or two later, they can be microwaved for a few seconds to make them soft again.
