Hello all– Got this recipe from my sis (the REAL baker in the family) years ago. In fact, when her son was still a school boy he made the rolls with cinnamon (instead of lemon) and won a blue ribbon at the Orange County Fair! (Shout out to Matt!)
So if you want some tender, bright, prize winning rolls on your table, give these a try!
1 package dry yeast (1 tab.)
1 cup milk (120-130 degrees)*
1/4 cup sugar
1 tsp. salt
1/4 cup oil
1 egg, room temperature
3 1/2 cups flour (plus a little more for kneading)
6 tab. butter, melted
1 cup sugar
4 tab. grated lemon peel (from 2 lemons)
1 cup powdered sugar
2 tab. grated lemon peel (from 1 lemon)
2 tab. lemon juice
Warm the milk to 120-130 degrees. Mix it with the yeast in a large glass mixing bowl. Stir in the 1/2 cup sugar, salt, oil and egg. Then stir in the flour. When it’s mostly mixed, knead the dough with your hands for 4 or 5 minutes. If it gets sticky, sprinkle on a little more flour and keep kneading…
Cover the bowl with a damp dish towel and set it in a warm place** for 75 minutes until the dough is doubled in size.
While it’s rising, mix together the filling–melted butter, 1 cup sugar and 4 tab. grated lemon peel.
With a rolling pin, roll out the dough on a counter that is sprinkled with flour. Roll until it’s about 10″ by 30″. Spread the lemon/sugar filling to cover the dough from edge to edge.
Roll the dough starting to roll on the long side. Cut the rolled dough into 12 rolls (to make them larger) or 18 rolls (for smaller rolls) and lay them into a 9″x 13″ baking dish*** that has been sprayed with cooking spray.
Cover the rolls again with the towel and let them rise for 45 minutes in a warm place.
Then pop the rolls in a 350 degree oven for 20-25 minutes.
While they are baking, mix up the glaze, powdered sugar, 2 tab. grated lemon peel and lemon juice. Drizzle the glaze over the rolls warm from the oven. Delicious hot from the oven with a mug of tea.
*My microwave warms the milk to about this temperature in 1 minute– it should feel just about as warm as you’d want for a baby’s bath.
**For rising the dough, I turn the oven on for just 3 minutes until it gets to about 130 degrees and turn it off. Then set the covered dough in there to rise.
***I used two round smaller tart dishes instead of a 9″x 13″ pan–prettier for serving.
P.S. These are really at their peak the moment they come out of the oven. And as much as I am against microwaving any kind of bread (heaven forbid!)– These can use 8 seconds in the microwave, if they are day old, to make them tender and hot for breakfast the next morning.