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Lemon Poppy Seed Rolls Recipe

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★★★★★

4.4 from 24 reviews

These Lemon Poppy Seed Rolls are soft, tender sweet rolls filled with tangy lemon curd and topped with a luscious lemon glaze. Perfect for brunch or a delightful breakfast treat, they combine fragrant poppy seeds in the dough with a creamy, citrusy filling and rich glaze for a mouthwatering experience.

Ingredients

Scale

For the Dough:

  • 1 cup warm 2% milk (115°F) – 8 ounces
  • 2 1/2 teaspoons instant dry yeast (Red Star Platinum Baking Yeast recommended) – 7 grams
  • 2 large eggs (room temperature)
  • 1/2 cup salted butter, melted (not hot, just softened) – 4 ounces
  • 1 teaspoon salt – 5 grams
  • 1 tablespoon poppy seeds – 9 grams
  • 1/2 cup granulated sugar – 100 grams
  • 4 to 4 1/2 cups bread flour (divided) – 520 to 585 grams

For the Filling:

  • 10 ounces lemon curd

For Pouring:

  • 1/2 cup heavy cream (to pour over risen rolls) – 4 ounces

For the Glaze:

  • 1 1/2 cups powdered sugar – 195 grams
  • 1 tablespoon salted butter, melted – 14 grams
  • 1 to 2 tablespoons fresh lemon juice – 15 to 30 grams
  • 1 to 2 tablespoons heavy cream – 15 to 30 grams

Instructions

  1. Activate Yeast and Combine Wet Ingredients: Pour the warm milk into the bowl of a stand mixer and sprinkle the instant dry yeast over the top. Add the eggs, melted butter, salt, poppy seeds, and granulated sugar to the bowl.
  2. Add Flour and Rest: Add 4 cups of bread flour to the mixture and stir using the flat beater just until the ingredients are barely combined. Let the mixture rest for 5 minutes to allow the flour to absorb the liquids.
  3. Knead Dough: Remove the flat beater and attach the dough hook to the mixer. Knead the dough on medium speed, adding up to 1/2 cup more flour if needed, for 5 to 7 minutes until the dough is elastic and smooth. The dough should be tacky and slightly sticky on the sides of the bowl.
  4. First Rise: Spray a large bowl with cooking spray and transfer the dough into it. Cover the bowl with a towel or wax paper and place it in a warm spot until the dough nearly doubles in size.
  5. Roll Out Dough: Turn the risen dough onto a lightly floured surface. Flour a rolling pin and roll the dough out into a 24 x 15 inch rectangle. Spread the lemon curd evenly over the dough using a rubber spatula.
  6. Shape Rolls: Starting from one of the long edges, roll the dough jelly-roll style tightly. Cut the roll into 12 equal slices and place them in a greased 10 x 15 inch baking pan.
  7. Second Rise: Cover the pan and let the rolls rise for 20 minutes while you preheat the oven to 375°F.
  8. Pour Cream and Bake: Warm the heavy cream just until no longer chilled. Pour it evenly over the risen rolls so it soaks in between them. Bake the rolls for 25-27 minutes until they are lightly golden and cooked through. If they brown too quickly, tent with foil and continue baking.
  9. Make Glaze: While the rolls cool, combine powdered sugar, melted butter, and lemon juice in a bowl. Add heavy cream one tablespoon at a time until the glaze reaches a drizzling consistency.
  10. Glaze and Serve: Drizzle the lemon glaze generously over the cooled rolls. Serve and enjoy the fresh, zesty sweet rolls.

Notes

  • Calories are estimated based on 12 rolls serving size; actual values may vary depending on ingredient brands and amounts used.
  • Check your yeast packaging for specific milk temperature requirements; this recipe follows Red Star Platinum yeast guidelines at 115°F.
  • The calorie count includes all glaze used; using less glaze will reduce calorie intake.
  • The dough is expected to be tacky and slightly sticky; avoid adding extra flour excessively to maintain softness.
  • Baking time may vary depending on oven type and pan size; monitor rolls closely after 20 minutes and cover with foil if browning too fast.

Keywords: brunch, comfort food, easy sweet rolls, lemon rolls, poppy seed rolls

Find it online: https://epicrecipebox.com/lemon-poppy-seed-rolls-recipe/