Blueberry Sweet Rolls Recipe
Found: The Lemon Sweet Roll Recipe Your Weekend Brunch Has Been Missing
Photo: Courtesy Neurotic Baker
I used to make bread often when I was a “stay-at-home” with Miles, but now that he’s r, and I’m now a single mom working full-time, I’ve gotten away from it.
As luck would have it, Miles received a call from a friend across the street for a last-minute sleepover, so I thought I would be productive while he was away. I probably should have gone out, but I decided to be lame and did a little baking.
I saw this recipe from Tutti Dolci (my new favorite blog) for Meyer Lemon Rolls and my mouth started watering. This recipe killed two birds with one stone; it involved yeast, and it’s citrus season!
My only two problems with the recipe were that I didn’t have any Meyer lemons, and the lemons I did have looked like they were ready for the disposal. I always keep a bottle of concentrated lemon juice on hand for emergencies and this counted as one. I zested what I could from the lemons and used the concentrate. The recipe makes 18 rolls, so I made one batch in a round pan, and one batch in a small rectangle pan.
They weren’t as pretty coming out of the oven as they were going in, but the rolls were still delicious! Light and fluffy, with just the right amount of lemon and sweetness. It was a very interesting recipe. I’m used to putting a lot of sugar and spice on the dough before rolling, but this was just a thin layer of frosting, and it added just the right amount of flavor.
When Miles came home the next morning, I presented him with the rolls, which he loved. He thanked me for baking them, but told me that I should have gone out for a little fun instead. If this is 12 and a half, I should start preparing now for 13.
Photo: Courtesy of Neurotic Baker
3 ½ cups flour, divided
2 ¼ teaspoons instant yeast
¼ cup sugar
½ teaspoon salt
1 cup low-fat milk
¼ cup (4 tablespoons) unsalted butter, at room temperature
1 large egg, at room temperature
For the filling/frosting
1 ½ cups powdered sugar
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
1 tablespoons lemon zest (zest of 2 lemons)
3 tablespoons fresh lemon juice
- Combine 2 cups flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated.
- Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk, butter, and egg to flour mixture and mix until combined; mix in remaining 1 ½ cups flour.
- Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth and elastic. The dough is ready when it feels tacky but doesn’t stick to your fingers.
- Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 40 minutes.
- Combine powdered sugar, salt, butter, lemon zest, and juice in a large mixer bowl and beat until smooth and creamy.
- To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, gently press down dough; cover and let rest 5 minutes. Spray a 13 x 9-inch baking dish (or two 9-inch round pans) with nonstick spray.
- Turn dough out on a lightly floured board and roll into an 18-x-12-inch rectangle. Spread ¼ cup filling/frosting over dough with an offset spatula. Carefully roll dough up into a tight log and pinch edges to seal. Trim off uneven ends and score dough into 18 equal slices. Use unflavored dental floss to slice dough crosswise (slip a long slice of floss under log of dough and cross on top to cut slices cleanly). Place rolls cut side up into prepared baking dish. Cover loosely with plastic and let rise in a warm place until doubled in size, about 30 minutes.
- While the rolls rise, preheat oven to 350°F. Bake rolls for 18 to 19 minutes, until golden. Remove from oven and place on a wire rack to cool. Use an offset spatula to spread remaining filling/frosting over the warm rolls; let cool 20 minutes before serving.
Photo: Courtesy Neurotic Baker
Cheryl Vivian is a neurotic baker who came to D.C. via Detroit, Chicago, and New York City. She likes to get nerdy about baking, and there are at least two dozen eggs, four pounds of butter, and a quart of buttermilk in her fridge at all times. She doesn’t cry over burnt cookies, sunken cakes, or tough pie dough, but she will try (and try) until it’s just right. Cheryl loves to blend new trends with traditional recipes and believes that everything is better with a pinch of salt.
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