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Deliciously twisted lemon rolls topped with lemon glaze

Lemon Rolls

Bright and tender lemon rolls with a tangy lemon lift, perfect for brunch or a sweet dessert.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 pieces
Course: Breakfast, Brunch, Dessert
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 700 g Flour (plain, all-purpose) Higher-protein bread flours will give chewier rolls and a taller rise; not more than 25% whole wheat.
  • 14 g Yeast (quick, dry) Check the expiry date and store in the fridge or freezer for longevity.
  • 110 g Sugar (white, granulated)
  • 480 g Soy Milk Any milk can be used as an alternative.
  • 115 g Butter (unsalted, + extra to grease your tray) If using salted butter, adjust salt accordingly.
  • 1/2 tsp Salt
Lemon Sugar Filling
  • 100 g Sugar (white, granulated) For lemon sugar.
  • 1 zest Lemon Use unwaxed, organic lemons for best results.
Topping
  • 200 g Plain Yoghurt
  • 30 g Icing sugar
  • 5 tbsp Lemon curd Store-bought is fine.

Method
 

Preparation
  1. Warm the soy milk until lukewarm. Add the sugar and yeast to a large bowl with the milk and let it sit for 5 minutes to foam.
  2. Add melted butter, 600 g flour, and salt to the yeast mixture, mixing until wet and lumpy. Then, transfer to a stand mixer and gradually add the remaining 100 g flour until a dough forms.
  3. Cover the bowl and let the dough rise in a warm place for 30 minutes.
Baking
  1. Preheat oven to 180°C (356°F) and prepare lemon sugar by massaging lemon zest into 100 g sugar.
  2. Roll the dough out on a floured surface into a rectangle about 1-2 cm thick.
  3. Spread lemon curd and scatter lemon sugar over the dough. Roll it tightly from the long side.
  4. Cut into 12 even portions and place in a greased baking tray. Bake for 20 minutes until golden.
Finishing
  1. Mix yoghurt and icing sugar to create the glaze. Spoon the glaze over warm rolls after baking.
  2. Serve warm or allow to cool; store in an airtight container.

Notes

Keep liqiuds lukewarm to activate yeast. You can make the dough ahead and refrigerate overnight for deeper flavor.