Happy 2015! After a few days away at the beach, I returned home to find the Meyer lemon tree laden with aromatic fruit. I couldn’t resist the call back to the kitchen (and the oven), so we’re ringing in the new year with Meyer lemon rolls.
Perfumed with fresh Meyer lemon zest and juice, these fluffy yeasted rolls are an absolute lemon dream. Here’s to a sweet new year!
Meyer Lemon Rolls
- 3 1/2 cups (490 g) flour, divided
- 1 package Red Star PLATINUM Yeast
- 1/4 cup (48 g) sugar
- 1/2 tsp salt
- 1 cup (240 g) low-fat milk
- 1/4 cup (56 g) unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1 1/2 cups (180 g) powdered sugar
- 1/8 tsp salt
- 3 Tbsp (42 g) unsalted butter, softened
- 1 Tbsp Meyer lemon zest (zest of 2 lemons)
- 3 Tbsp fresh Meyer lemon juice
- Combine 2 cups (280 g) 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 1/2 cups (210 g) 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 (if necessary, add additional flour 1 tablespoon at a time while kneading).
- 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. For the filling/frosting, combine powdered sugar, salt, butter, Meyer 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 1/4 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.