TENDER LEMON ROLLS
Light and tender, these golden rolls are filled with a lemon curd sauce and lightly glazed. A sprinkle of walnuts, and you have a sweet roll that's difficult to resist. -Shirley Duncan, Willis, Virginia
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast, lemon zest and salt. In a small saucepan, heat sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a floured surface. Roll into an 18x12-in. rectangle. Spread lemon curd to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 slices., Place rolls, cut side down, in a greased 13x9-in. baking dish. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 350°. Brush rolls with beaten egg and sprinkle with walnuts if desired. Bake until golden brown, 25-30 minutes. In a small bowl, combine icing ingredients; drizzle over warm rolls.
Nutrition Facts : Calories 291 calories, Fat 9g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 122mg sodium, Carbohydrate 45g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON SWEET ROLLS
Y'all know that I love anything lemon, so these tender, sweet rolls are a favorite of mine for breakfast or brunch. Topped with a speckled poppy seed and lemon-cream cheese frosting, these babies are sure to be a hit with your friends and family.
Provided by Kardea Brown
Categories main-dish
Time 4h
Yield 15 rolls (15 servings)
Number Of Ingredients 18
Steps:
- Grease a 9-by-13-inch baking dish with unsalted butter. Set aside.
- For the dough: Combine the milk, butter and 1 tablespoon of the sugar in a small saucepan and heat until the butter melts and the mixture's between 105 degrees F and 115 degrees F on an instant read thermometer. Whisk in the yeast and let stand until the top is foamy, about 5 minutes. Transfer to a medium bowl. Whisk in the eggs and remaining sugar and set aside. Combine the flour and kosher salt in the bowl of a heavy 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 yeast mixture. Continue to mix until the dough comes together in a ball and is smooth and no longer sticky, about 13 minutes.
- Coat a large bowl with cooking spray. Transfer the dough to the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
- Punch the dough down and turn out onto a lightly floured work surface. Roll the dough out to a 20-by-12-inch rectangle with the longer side parallel to you.
- For the filling: Combine the lemon zest and juice in a medium bowl. Add the granulated sugar. Use your hands to rub the zest into the sugar and lemon juice.
- Spread the softened stick of butter evenly over the dough. Sprinkle the lemon-sugar mixture evenly over the butter.
- Starting at the bottom, tightly roll the dough up into a long log. Cut the log into 15 (about 1-1/2 inches-wide) crosswise pieces with a serrated knife or dental floss. Arrange the rolls cut-side-up in the prepared baking dish. Cover loosely with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
- About 30 minutes before the second rising time is done, adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Once ready, uncover the rolls and bake until golden brown, 20 to 25 minutes.
- While the rolls bake, make the frosting: Beat the butter and cream cheese with the paddle attachment in the bowl of a stand mixer until fluffy and smooth. Add the lemon juice and vanilla. Sift the powdered sugar into the bowl, add the salt and beat until combined. Add the poppy seeds, and beat until smooth, about 10 seconds. While the rolls are still warm, spread the tops with the frosting. Serve warm (see Cook's Note).
LEMON DRIZZLE CAKES
The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake
Provided by Good Food team
Categories Afternoon tea, Treat
Time 45m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin cases. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined - don't over-whisk. Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
- Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.
Nutrition Facts : Calories 378 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
LEMON BUNS
These buns are the quintessential hot yeast bun -- but with an unexpected and refreshing jolt of lemon. The lemon elevates them beyond ordinary dinner rolls to something special. Tender and buttery, with a crisp, golden crust, they're distinctly and assertively lemon, but not sweet. This recipe was found on the King Aurthur Flour website. Posted for a request; I have not tried it.
Provided by Donna M.
Categories Yeast Breads
Time 3h35m
Yield 20 Buns
Number Of Ingredients 11
Steps:
- ---Manual/MixerMethod---.
- Combine all of the dough ingredients in a large mixing bowl and stir to form a cohesive dough.
- Knead the dough, by hand (on a lightly oiled work surface) or machine, for 5 to 8 minutes, until it's smooth, soft and supple; avoid adding too much flour, as this will make the buns tough and dry.
- Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 1 1/2 hours, or until it's puffy, though it may not have doubled in bulk.
- ---BreadMachine Method---.
- Place all of the dough ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start.
- When the machine has completed its cycle, set a timer for 30 minutes, and allow the dough to continue to rise; it may crest the top of the bucket, but shouldn't overflow.
- Transfer the dough to a lightly oiled work surface, and divide it into 20 pieces.
- Allow the pieces to rest, covered, for 10 minutes.
- Round the dough into balls, and place them in two lightly greased 9-inch round cake pans.
- Cover the pans, and allow the buns to rise for about 1 hour, or until they're nice and puffy and have filled the pan.
- While the buns are rising, combine the glaze ingredients, and set aside.
- Brush the buns lightly with half of the glaze.
- Bake them in a preheated 375°F oven for 30 to 35 minutes, or until they're golden brown.
- Remove the buns from the oven, and brush them with the remaining glaze.
- Transfer them to a wire rack to cool.
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LEMON SWEET ROLLS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (6)Category BreakfastCuisine AmericanTotal Time 2 hrs 5 mins
- Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
- Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115°F (46°C). Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
- In a medium bowl, combine the sugar, lemon zest, and vanilla. Stir it around until the mixture becomes sandy. Some juices may be excreted from the lemon zest; that’s ok.
LEMON BUNS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (8)Calories 160 per servingTotal Time 3 hrs 23 mins
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all the ingredients and knead — by hand, mixer or bread machine — to make a smooth, soft dough., Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 1 1/2 hours, or until it's puffy, though it may not have doubled in bulk., Transfer the dough to a lightly oiled work surface, and divide it into 20 pieces.
- Allow the pieces to rest, covered, for 10 minutes., Round the dough into balls, and place them in two lightly greased 9" round cake pans.
- Cover the pans, and allow the buns to rise for about 1 hour, or until they're nice and puffy and have filled the pan., While the buns are rising, combine the glaze ingredients, and set aside., Preheat the oven to 375°F., Brush the buns lightly with half the glaze.
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