Ingredients
- All-purpose flour: 3 1/2 cups
- Granulated sugar: 1/2 cup
- Instant yeast: 2 1/4 teaspoons
- Salt: 1/2 teaspoon
- Milk: 1 cup
- Unsalted butter, melted: 1/4 cup
- Large eggs: 2
- Lemon zest: 2 tablespoons
Instructions
- Step 1: In a large bowl, whisk together flour, sugar, yeast, and salt. In a separate bowl, heat milk and butter until warm (110-115°F). Add warm milk mixture to dry ingredients, along with eggs and lemon zest. Mix until a shaggy dough forms.
- Step 2: Turn dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 3: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking pan. Punch down the dough and roll it out into a 12×18 inch rectangle. Spread softened butter evenly over the dough, sprinkle with granulated sugar.
- Step 4: Starting from the long edge, tightly roll up the dough. Cut into 12 equal slices. Place rolls in the prepared baking pan, cut-side up.
- Step 5: Bake for 20-25 minutes, or until golden brown. Let cool slightly before frosting with lemon glaze (recipe not included).
Notes
- Store cooled sweet rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
- For a warm, gooey treat, reheat individual rolls in the microwave for 15-20 seconds.
- A dollop of whipped cream or a scoop of vanilla ice cream complements the bright lemon flavor beautifully.
- For an extra burst of lemon, mix a teaspoon of lemon extract into your softened butter before spreading it on the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American