Poppy Seed Lemon Rolls
Delightful and fluffy rolls infused with tangy lemon and nutty poppy seeds, perfect for breakfast or a snack.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour Use a spoon to aerate the flour before measuring for accuracy.
- 1/4 cup sugar This will sweeten the rolls.
- 1 packet (2 1/4 tsp) instant yeast Can substitute with active dry yeast if activated first.
- 1/2 cup milk Warm the milk slightly for better yeast activation.
- 1/4 cup unsalted butter, melted Melt and let it cool slightly.
- 1 large egg Room temperature is preferable.
- 1/4 teaspoon salt Enhances flavor.
- 1 zest lemon Fresh zest for maximum flavor.
- 1 tablespoon lemon juice From the same lemon used for zest.
Icing Ingredients
- 1 cup powdered sugar Sifted for a smooth icing.
- 1-2 tablespoons lemon juice (for icing) Adjust to desired consistency.
Instructions
Preparation
- In a bowl, combine flour, sugar, yeast, and salt. Mix them well to create a uniform dry mixture.
- In another bowl, whisk together the milk, melted butter, egg, lemon zest, and lemon juice to create the wet mix.
- Combine the wet ingredients with the dry ingredients. Stir until a dough starts to form.
- Knead the dough on a floured surface until it becomes smooth and elastic.
- Place the dough in a greased bowl and let it rise for about 60 minutes until it has doubled in size.
Baking
- Roll out the dough into a rectangle shape, spreading lemon filling if desired, and roll it tightly into a log.
- Cut the log into equal-sized rolls and place them in a greased baking dish.
- Cover the rolls and let them rise for another 30 minutes.
- Preheat your oven to 350°F (175°C). Once preheated, bake the rolls for 25-30 minutes until golden brown.
- To make the icing, mix powdered sugar with lemon juice until smooth.
- Drizzle the icing over the warm rolls and serve.
Notes
Store at room temperature in an airtight container for a couple of days, or refrigerate for longer storage. For freezing, wrap tightly in plastic wrap then in aluminum foil.