Lemon Rolls
These lemon rolls are my new favourite 'roll'. They are zesty, sweet and perfect for the spring/ summer time. They are comforting and fresh at the same time.
Ingredients
- 700 g Flour plain, all-purpose
- 14 g Yeast quick, dry
- 110 g Sugar white, granulated
- 480 g Soy Milk
- 115 g Butter + extra to grease your tray
- ½ teaspoon Salt
For the filling and topping
- 100 g Sugar white, granulated
- 1 Lemon zest
- 200 g Plain Yoghurt
- 30 g Icing sugar
- 5 tablespoon Lemon curd
Instructions
- Warm your milk up until it is luke warm (either in the stove or in the microwave). Once your milk is the right temperature, pour it into a large bowl. Add the sugar and the yeast. Combine together with a whisk very briefly, for 1-2 seconds. Let it sit for 5 minutes.
- After the five minutes, add the melted butter, 600g / 5 cups flour and salt to the yeast bowl. Spoon it together (it will be quite wet and will look lumpy at this stage). Then, add your dough to a standing mixer with a dough mixer attached. Place it on a slow-medium speed and allow the dough to come together in the mixer. Add the rest of the flour (100g / 1 cup) as it mixes. A dough ball should form and the dough should pull away from the sides of the mixer. Continue mixing for a few minutes. Add slightly more flour if needed. Then, stop the mixer. Once ready, cover your bowl with a towel and let it rise for 30 minutes. Ideally let the dough rise in a warm area.
- Pre-heat your oven to 180°C/ 356°F.
- To make your lemon sugar, combine the sugar and lemon zest in a bowl using your fingers. Massage the peel into the sugar to allow all of the oils to flow into the sugar- this should smell amazing! You also need to get your lemon curd ready now, if you have bought this then you are ready to go. If you want to make this, see the text above this recipe for instructions!
- After the 30 minutes is up, flour a clean surface generously. Put the dough onto the surface then scatter some more flour on top. Use a rolling pin to roll the dough out into a large rectangular shape which is around 1-2cm thick.
- Add the lemon curd to the dough and spread it out, evenly. Then, scatter the lemon sugar on top, evenly. Once this is done, roll the dough up!
- Cut the rolled dough into 12 even portions. For easy cutting, use a cheese wire or floss! Add them to a greased baking tray. Bake for 20 minutes.
- In a bowl, combine the yoghurt and icing sugar until fully incorporated to make the frosting.
- When the lemon rolls are out of the oven, allow them to sit for a few minutes before spooning the frosting on top. Then, devour! I hope you love these as much as I do. When you eat these in the days after baking, I recommend microwaving them briefly - they return bake to their freshly baked texture/ flavour!
Tried this recipe?Let us know how it was!