Lemon Poppy Seed Sweet Rolls
Ingredients
- For the dough
1 stick (8 tablespoons) unsalted butter, plus more for the pan
1 cup whole milk (I used oat milk)
3 large eggs
1/3 cup plus 1 teaspoon granulated sugar, divided
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
4 cups all-purpose flour
3 tablespoons poppy seeds
1 teaspoon kosher salt
- For the filling
1 stick (8 tablespoons) unsalted butter
2 medium lemons
3/4 cup granulated sugar
- For the glaze
2 medium lemons
1/4 teaspoon kosher salt
1 tablespoon poppy seeds
¼ cup unsalted butter, softened i.e. ½ stick
2 cups powdered sugar
2 teaspoons vanilla extract
2-4 tablespoons milk add 1 tablespoon at a time until it’s the consistency you want
Pinch of salt
Directions
- Make the dough
- Coat a 9×13-inch baking dish with butter.
- Melt 1 stick unsalted butter in a medium microwave-safe bowl or large measuring glass. Add 1 cup whole milk and microwave until warm to the touch (about 100ºF).
- Add 3 large eggs and whisk to combine. Sprinkle 1 teaspoon of the granulated sugar and 1 packet active dry yeast over the milk mixture and let sit until bubbly and frothy, 5 to 7 minutes.
- Add the remaining 1/3 cup granulated sugar, 4 cups all-purpose flour, 3 tablespoons poppy seeds, and 1 teaspoon kosher salt to the bowl of a stand mixer fitted with the dough hook. Mix on low speed until combined, about 1 minute.
- Turn the mixer to medium speed and add the milk mixture. Continue to mix until the dough comes together in a ball and is smooth and elastic to the touch, about 10 minutes.
- Remove the dough from the bowl. Wipe out the bowl and coat it with butter. Return the dough to the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 1/2 hours. Meanwhile, let the 1 stick unsalted butter for the filling sit at room temperature to soften.
- Punch the dough down, then place on a work surface. Roll out to a 16×22-inch rectangle with a longer side closer to you.
- Make the filling
- Finely grate the zest of 2 medium lemons into a medium bowl. Add 3/4 cup granulated sugar and use your hands to rub the zest into the sugar.
- Spread the softened stick of butter evenly over the dough. Sprinkle the sugar mixture evenly over the butter.
- Starting at the bottom, tightly roll the dough up into a 22-inch long log. Cut the log crosswise into 15 (about 1-1/2 inch-wide) pieces. Arrange the rolls cut-side up in the baking dish, 5 across and 3 down, evenly spaced apart. Cover loosely with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
- Uncover the rolls and bake until golden brown, about 25 minutes. Meanwhile, make the glaze.
- Make the glaze
- Add softened unsalted butter (¼ cup, i.e. ½ stick), powdered sugar (2 cups), vanilla extract (2 teaspoons), and a pinch of salt to a medium-sized bowl.
- Use a hand or stand mixer to mix until combined (about 30-60 seconds). Add milk one tablespoon at a time (2-4 tablespoons) until it’s the consistency you desire.
- Pour over slightly cooled sweet rolls and enjoy!
Notes
- recipe adapted from The Kitchn