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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.

Meyer Lemon Rolls | Tutti Dolci
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 | Tutti Dolci

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Meyer Lemon Rolls

  • Yield: 18 rolls

Ingredients

Dough

  • 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

Filling/Frosting

  • 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

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

Wrap leftover rolls well and store at room temperature up to 2 days; warm in a 300°F oven before serving.


Nutrition

  • Calories: 200
  • Carbohydrates: 34

 

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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28 comments

  1. Having recently made orange sweet rolls, I can just imagine how fabulous these must be. I am nurturing our newest container sized Meyer lemon, since our older one bit the bullet with last year’s frost. I love Meyer lemons, so this is a version that will be up and coming… after I do a little food cleansing from the holidays! Happy New Year!

  2. Ooh, these rolls are gorgeous, Laura! Such lovely photos, and I love that you used meyer lemons as opposed to the regular ones.
    Happy 2015!!! 🙂

  3. Wow a tree laden with Meyer lemons! I can only dream of that in the UK and I bought a little Meyer lemon tree seedling… Two years on it is still teeny so I doubt we will ever see any lemons. Your rolls look absolute perfection – I would love some for a weekend breakfast

  4. I am literally lusting after this pan full of lemon lusciousness.
    Luckily I have a big dinner on tap to prepare this evening. Otherwise I would be racing into the kitchen, making these, eating these and then having a guilt binge because I didn’t even make it a week or healthy eating. But I am saved from all of this—-despite you and your fab recipe.

  5. I was definitely behind on your blog, all caught up, and pinned. I am happy to be back to normal, and enjoying your delicious recipes! These Meyer lemon rolls sound way beyond amazing!!! I hope you had a very Merry Christmas, and have a Very Happy New Year! Hugs, Terra

  6. oh how I would love to have a Meyer lemon tree of my own!! I’m still getting used to the weather here in WI and our community garden. . love love love these lemon rolls!!! perfection! Happy 2015, Laura! can’t wait to see all the deliciousness you bring!

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