Soft Lemon Rolls- Easy Recipe for a Citrus Treat

Craving a bright, zesty treat that’s also incredibly comforting? These Soft Lemon Rolls are just what you need! This easy recipe delivers pillowy-soft rolls bursting with vibrant lemon flavor, perfect for breakfast, brunch, or a delightful dessert. Get ready to indulge in a truly irresistible citrus delight.

Ingredients

• For the Dough:
• 1 cup warm milk (105-115°F / 40-46°C)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup granulated sugar, plus 1 teaspoon
• ½ cup (1 stick) unsalted butter, melted
• 1 large egg
• 1 teaspoon salt
• 4 cups all-purpose flour, plus more for dusting
• For the Lemon Filling:
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 tablespoons lemon zest (from 2-3 lemons)
• 2 tablespoons fresh lemon juice
• 1 tablespoon all-purpose flour
• For the Lemon Glaze:
• 2 cups powdered sugar, sifted
• ¼ cup fresh lemon juice
• 1-2 tablespoons milk or water (as needed for consistency)

Instructions

1. Activate the Yeast: In a large bowl or stand mixer, combine the warm milk, 1 teaspoon granulated sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
2. Make the Dough: Add the remaining ¼ cup granulated sugar, melted butter, egg, and salt to the yeast mixture. Mix well. Gradually add the flour, 1 cup at a time, mixing until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook and knead on medium-low speed for 5-7 minutes.
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 the Filling: While the dough rises, prepare the filling. In a medium bowl, cream together the softened butter, granulated sugar, lemon zest, lemon juice, and flour until well combined and smooth.
6. Shape the Rolls: Once the dough has doubled, gently punch it down. Turn it out onto a lightly floured surface and roll into a large rectangle, approximately 12×18 inches.
7. Spread the Filling: Evenly spread the lemon filling over the entire surface of the dough, leaving a small ½-inch border along one long edge.
8. Roll and Cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1.5 inches thick).
9. Second Rise: Arrange the rolls cut-side up in a lightly greased 9×13-inch baking dish. Cover again with plastic wrap or a clean kitchen towel and let rise in a warm place for another 30-45 minutes, or until puffy.
10. Bake the Rolls: Preheat oven to 375°F (190°C). Remove the cover from the rolls and bake for 20-25 minutes, or until golden brown and the rolls are cooked through.
11. Make the Glaze: While the rolls are baking, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, lemon juice, and 1 tablespoon of milk/water until smooth. Add more milk/water if needed to reach a pourable consistency.
12. Glaze and Serve: Once the rolls are out of the oven, let them cool for 5-10 minutes in the pan. Drizzle generously with the lemon glaze and serve warm.