Soft Lemon Rolls (Printable)
Soft fluffy rolls filled with lemon sugar and topped with tangy glaze
# What You'll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, warmed
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature
→ Lemon Filling
08 - 1/2 cup unsalted butter, softened
09 - 3/4 cup granulated sugar
10 - Zest from 2 lemons
11 - 2 tbsp fresh lemon juice
→ Lemon Glaze
12 - 1 cup powdered sugar
13 - 2-3 tbsp fresh lemon juice
14 - Zest from 1 lemon, optional for garnish
# Method:
01 - Combine warm milk with yeast and a pinch of sugar in a large bowl. Let stand 5–10 minutes until mixture becomes foamy.
02 - Add melted butter, eggs, remaining sugar, and salt to the yeast mixture. Mix thoroughly. Gradually incorporate flour, mixing until a soft, cohesive dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8–10 minutes until elastic and smooth. Alternatively, use a stand mixer with dough hook for 5–6 minutes.
04 - Place dough in a greased bowl, cover, and let rise in a warm location for 1–1.5 hours until doubled in size.
05 - While dough rises, cream softened butter, sugar, lemon zest, and lemon juice until smooth and spreadable.
06 - Punch down risen dough and roll out on a floured surface into a 16x12 inch rectangle. Spread lemon filling evenly, leaving a 1/2 inch border.
07 - Roll dough tightly from the longer side. Slice into 12 equal pieces and arrange in a greased 9x13 inch baking dish.
08 - Cover rolls and let rise for 30 minutes until slightly puffed.
09 - Preheat oven to 350°F. Bake rolls for 23–27 minutes until golden brown.
10 - Cool rolls slightly. Whisk powdered sugar with lemon juice until smooth and drizzle over warm rolls. Garnish with additional lemon zest if desired.
# Expert Hints:
01 -
- That moment when you break open a warm roll and the sweet-tart lemon filling spirals out like edible sunshine
- The glaze sinks into every crevice while they're still warm, creating pockets of tangy sweetness throughout
02 -
- Rolling the dough too thin makes the filling burst out, so aim for that rectangle dimension without forcing it
- The glaze thickens as it sits, so pour it while the rolls are still warm for that perfect soaked-in effect
03 -
- Use your microplane or finest grater setting for zest, avoiding the bitter white pith underneath
- Room temperature ingredients prevent the filling from seizing up when you mix it