Saturday, March 27, 2010

Sticky Lemon Rolls

This recipe for Sticky Lemon Rolls was posted on The Kitchn last week and I have had the tab open on my browser ever since. I finally got around to making these rolls last night and they just came out of the oven a few minutes ago. This recipe was great because had never made cinnamon rolls before and I am totally crazy for lemon. They came out with the perfect texture--really fluffy and slightly crunchy on the top and bottom. When adding the powdered sugar for the glaze I just did it to taste, so the glaze wouldn't be too sweet. Also, I decided to do everything by hand and it was fun. My fancy mixer is great, but kneeding dough to perfection is very satisfying!



Sticky Lemon Rolls with Lemon Cream Cheese Glaze
Makes 12 large breakfast rolls

Lemon Roll Dough
1 envelope (0.25 ounces, or 2 1/2 teaspoons) yeast

3/4 cup milk, warmed to about 100°F or warm but not hot on your wrist
1/2 cup (1 stick) unsalted butter, very soft
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 lemons, zested
2 eggs

Sticky Lemon Filling
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger
2 lemons, zested and juiced
3 tablespoons unsalted butter, very soft

Lemon Cream Cheese Glaze
4 ounces cream cheese, softened
1 cup powdered sugar
1 lemon, zested and juiced

In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a couple minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.

Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.

(If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)

Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled - about an hour.

In a small bowl, mix the sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon. (Reserve the juice of the second lemon for the glaze.)

Lightly grease a 13x9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10x15 inches. Spread evenly with the softened butter, then pour and spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)

Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.

4 comments:

  1. I've been meaning to tell you how lovely all of your baking looks. Your scones, tart, and now these. All of it must have been great. LOVE the idea of a cinnamon-less sticky bun. Tres magnifique!

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  2. Oooh, I saw these and saved the recipe, and now I'm even more excited to make them! Just found your blog, I look forward to adding it to my blog roll :)

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  3. Yes, you have to make them! They were so tasty!

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