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/
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