Lusciously Soft Lemon Rolls
These lemon rolls are soft, fluffy, and filled with a tangy lemon filling. They are topped with a sweet lemon glaze for a perfect finish.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Dough
- 3 ½ cups all-purpose flour
- 1 packet instant yeast (2 ¼ teaspoons)
- ½ cup warm milk (110°F/45°C)
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
- ½ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
For the Lemon Filling
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- In a mixing bowl, combine warm milk and yeast. Let it sit for about 5 minutes until frothy.
- Add flour, sugar, melted butter, salt, egg, and vanilla extract to the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
- In a separate bowl, mix softened butter, sugar, lemon zest, and lemon juice for the filling.
- Once the dough has risen, roll it out into a rectangle. Spread the lemon filling evenly over the dough.
- Roll the dough tightly and cut into 12 equal pieces. Place on a baking sheet and let rise for another 30 minutes.
- Bake in a preheated oven at 350°F (175°C) for 25 minutes or until golden brown.
- For the glaze, mix powdered sugar with lemon juice and zest until smooth. Drizzle over cooled rolls.
Notes
Store leftover rolls in an airtight container for up to 3 days. You can also freeze them for longer storage.