Sweet & Zesty Lemon Rolls-Easy Baking

Craving a delightful treat that’s both vibrant and comforting? These Sweet & Zesty Lemon Rolls are your answer! With their soft, pillowy texture and bright lemon filling, they’re surprisingly easy to make and perfect for any occasion, from breakfast to dessert.

Ingredients

• 1 cup warm milk (105-115°F)
• 2 ¼ teaspoons active dry yeast (1 standard packet)
• ¼ cup granulated sugar (for dough)
• ½ teaspoon salt
• 1 large egg, room temperature
• ¼ cup unsalted butter, melted and cooled (for dough)
• 3-3 ½ cups all-purpose flour
• ½ cup granulated sugar (for filling)
• 2 tablespoons lemon zest (from 2-3 lemons)
• ¼ cup unsalted butter, softened (for filling)
• 1 tablespoon fresh lemon juice (optional, for extra zestiness in filling)
• 1 ½ cups powdered sugar (for glaze)
• 3-4 tablespoons fresh lemon juice (for glaze)
• 1-2 tablespoons milk or water (optional, for glaze consistency)

Instructions

1. **Activate Yeast:** In a large bowl, combine warm milk, yeast, and 1 teaspoon of the sugar. Let stand for 5-10 minutes until foamy.
2. **Mix Dough:** Add the remaining ¼ cup granulated sugar, salt, egg, and melted butter to the yeast mixture. Whisk well. Gradually add 3 cups of flour, mixing with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
3. **Knead (Minimal):** Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, adding more flour a tablespoon at a time if necessary, until the dough is smooth and elastic. It should be slightly tacky.
4. **First Rise:** Place the dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. **Prepare Filling:** While the dough rises, combine ½ cup granulated sugar and lemon zest in a small bowl. Rub the zest into the sugar with your fingertips until fragrant. Set aside.
6. **Roll & Fill:** Once doubled, gently punch down the dough. Turn it out onto a lightly floured surface and roll into a large rectangle, approximately 12×18 inches. Spread the softened butter evenly over the dough, leaving a ½-inch border on one long edge. Sprinkle the lemon sugar mixture over the butter. If using, drizzle with 1 tablespoon lemon juice.
7. **Shape Rolls:** Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam closed. Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls (about 1.5 inches thick).
8. **Second Rise:** Arrange the rolls cut-side up in a greased 9×13-inch baking dish. Cover and let rise in a warm place for another 30-45 minutes, or until puffed up.
9. **Bake:** Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown and cooked through. If rolls are browning too quickly, you can loosely tent with foil.
10. **Make Glaze:** While rolls are baking, whisk together powdered sugar and 3 tablespoons of lemon juice in a small bowl until smooth. Add more lemon juice or milk/water, a teaspoon at a time, until desired consistency is reached (it should be thick but pourable).
11. **Glaze & Serve:** Let the baked rolls cool in the pan for 5-10 minutes. Drizzle generously with the lemon glaze while still warm. Serve warm and enjoy!