Lemon Sweet Rolls recipe

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Lemon Sweet Rolls 


YIELD: 12 rolls
PREP TIME: 45 minutes
RISE TIME: 1 hour 40 minutes
BAKE TIME: 25 minutes

Lightly sweet and kissed with lemon and vanilla, these fluffy rolls are perfect for teatime, brunch, or for snacking.

3 1/2 cups unbleached, all-purpose flour
1/4 cup instant potato flakes
1/4 cup sugar
2 1/2 teaspoons instant yeast
1 teaspoon kosher salt
1/2 cup 2% or whole milk, room temperature
1/4 cup fresh lemon juice
1 tablespoon honey
2 teaspoons Nielsen-Massey Vanillas Pure Madagascar Bourbon Pure Vanilla Extract
Zest of one lemon, or one teaspoon
2 large eggs, beaten
5 tablespoons unsalted butter, room temperature
2 tablespoons Nielsen-Massey Vanillas Pure Lemon Paste
Turbinado or sparkling sugar, or any coarse sugar

Stir together the flour, potato flakes, sugar, yeast, and salt in the bowl of an electric mixer. In another bowl or large measuring cup, combine the milk, lemon juice, honey, vanilla, and zest. Add to the dry ingredients along with the eggs and mix until combined. Scrape bottom and sides of bowl as needed.

Beat in the butter, tablespoon by tablespoon until incorporated.

Scrape the dough out onto a clean, dry, un-floured countertop. Knead using the stretch and fold technique. Use one hand to hold the half of the dough closest to you. Use the other hand to stretch the other half of the dough away. Fold the stretched dough back towards you on top of itself. Rotate 90°. Repeat until the dough is relatively smooth and no longer sticky. If the dough becomes difficult to stretch, let it rest 5 minutes, then resume kneading. This process may take 15-30 minutes.

Other than the dough becoming smooth and less sticky, you can check it by doing a “windowpane test.” Take a golfball-size portion of dough and stretch it between your fingers. If you can see light through and dough does not tear apart, it’s properly kneaded.

Place the dough in a lightly oiled bowl and cover with a piece of oiled plastic wrap to rise for about 1 hour. The dough should double in size.

Remove from the bowl and divide into 12 equal pieces. A kitchen scale helps here. Form each piece into a ball and place in a greased 13x9” pan. Cover with a piece of oiled plastic wrap to rise for 40 minutes.

Preheat oven to 325. Once the rolls have risen, bake for 25-30 minutes until lightly golden. Remove from the oven. While still warm, brush with lemon paste and sprinkle with sugar.

Serve warm or at room temperature. Rolls may be stored wrapped in foil at room temperature. May be frozen after baking. Thaw at room temperature and sprinkle with more sugar.

Please visit the full post for more photos and the kneading technique: https://www.bakeat350.net/2020/05/lemon-sweet-rolls.html