Ingredients
Scale
For the dough:
- ¾ cup (180ml) warm milk (110°F / 45°C)
- 2¼ tsp (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar
- 1 large egg
- 3 tbsp unsalted butter, melted
- ½ tsp salt
- 2½–3 cups (315–375g) all-purpose flour
For the lemon filling:
- ⅓ cup (65g) granulated sugar
- Zest of 2 lemons
- 1 tbsp fresh lemon juice
- 3 tbsp unsalted butter, melted
For the lemon glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- Optional: ½ tsp lemon zest
Instructions
- Make dough:
- In a bowl, combine warm milk, yeast, and 1 tsp sugar. Let sit 5–10 minutes until foamy.
- Stir in remaining sugar, egg, melted butter, and salt. Gradually add flour until a soft dough forms.
- Knead 5–7 minutes by hand (or 4 min in stand mixer) until smooth and elastic.
- Place in greased bowl, cover, and let rise in a warm place 1–1.5 hours, until doubled.
- Make filling: Mix sugar and lemon zest in a small bowl (the zest helps release oils and intensify flavor). Stir in lemon juice and melted butter to form a paste.
- Assemble:
- Roll dough into a 16×12″ rectangle on a floured surface.
- Spread lemon filling evenly over dough, leaving a ½” border.
- Roll tightly from long side into a log. Pinch seam to seal.
- Cut into 12 even slices. Place cut-side up in a greased 9×13″ pan.
- Second rise: Cover and let rise 30–45 minutes, until puffy.
- Bake at 350°F (175°C) for 20–25 minutes, until golden brown.
- Glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over warm rolls. Sprinkle with extra zest if desired.
💡 Pro Tips:
– For extra tang, add ½ tsp lemon extract to the dough.
– Make ahead: Assemble unbaked rolls; refrigerate overnight. Bring to room temp 30 min before baking.
– Store covered at room temp up to 2 days—they stay soft!
Prep Time & Nutrition (per roll, makes 12):
Prep Time: 30 min (+ rising) | Cook Time: 25 min | Total Time: 2 hr 25 min
Servings: 12 | Calories: 190 | Net Carbs: 32g | Fats: 6g | Protein: 4g
Servings: 12 | Calories: 190 | Net Carbs: 32g | Fats: 6g | Protein: 4g