Fresh Lemon Sweet Rolls

 Fresh Lemon Sweet Rolls

Author abountifulkitchen

Ingredients

·        2 cups warm water

·        1 cup non fat dry milk powder

·        2 tablespoons dry yeast

·        1 teaspoon sugar

·        1 egg plus one egg yolk

·        1/3 cup sugar

·        1/3 cup butter melted

·        1 teaspoon vanilla

·        2 teaspoons salt

·        5 -6 cups all-purpose flour or bread flour or a mixture see notes

filling:

·        1/2 cup butter room temperature (microwave for 20-30 seconds until about half of it is melted)

·        1/2 cup granulated sugar

·        rind of one lemon grated

·        ½ teaspoon lemon extract or lemon emulsion

·        ½ teaspoon almond extract

glaze:

·        3 tablespoons butter melted

·        3/4 cup powdered sugar

·        juice of one to one and one half lemon also rind grated* see notes

·        milk or cream to thin if needed

Instructions

1.       In large bowl of electric mixer, combine water and milk powder, yeast and 1 teaspoon of sugar. Stir.

2.       Let sit until yeast bubbles. Add egg and egg yolk, additional 1/3 cup of sugar, melted butter, vanilla and salt.

3.       Mix on low speed until ingredients are incorporated.

4.       Add 3 cups of the flour. Mix well on low speed for about 2-3 minutes.

5.       Increase speed of mixer for 2 minutes at medium speed. Add about 1/4 cup flour at a time until dough loses its shiny appearance and is no longer sticky.

6.       Cover with dish towel and allow to rise in warm place until double in size, about one hour.

7.       After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.

8.       Roll out dough into a large rectangle, about 25 long x 8-10 inches wide.

9.       Mix the filing in a small bowl with a fork or spoon until smooth (this should be almost like a light frosting consistency). Spread filing evenly onto rolled out dough.

10.     Roll the dough up as you would for cinnamon rolls. Use a sharp knife to cut off one inch pieces of the dough.

11.     Place the buns on a parchment lined or well greased cookie sheet or jelly roll pan. If you want the buns to have soft sides, place close together (about 1 inch apart). If you would like the buns to have a pronounced edge, without touching another roll, place no more than three to a row, with about 2-3 inches in between buns, you will need two baking sheets for this.

12.     Let rise in warm place until rolls are double in size (about 1 hour).

13.    Bake at 350 for 15 to 20 minutes or until golden on center rack of oven. Or if baking using a convection setting 350 for about 10 minutes.

14.     Make the glaze by whisking the ingredients in a small bowl.

15.  Remove buns when done, let cool for at least 15 minutes and drizzle glaze onto buns with a spoon. You may also spoon glaze into a small ziplock bag, squeeze glaze to bottom of bag. Snip off a small end of the bag and force glaze out of small opening onto buns.

****Best eaten fresh

https://abountifulkitchen.com/fresh-lemon-buns/