Sweet Lemon and Orange Rolls
These soft and fluffy rolls with lemon/orange are an ideal citrus season dessert/breakfast/brunch, but of course they can be enjoyed any time of the year. These are the best for breakfast served with a glass of milk, but they also go well with coffee or tea.
Servings: 12 -16
Ingredients
- 1 envelope dry yeast (7 grams) instant or active
- 3 Tablespoons honey
- 250 ml warm milk (1 cup) warmed to approx 37°C/100°F
- 60 grams full-fat sour cream (1/4 cup) room temperature
- 120 grams unsalted butter (1/2 cup) cubed and softened
- 1 large egg room temperature
- 500-550 grams all-purpose flour 4 - 4 1/3 cup
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Filling:
- 60 grams unsalted butter (1/4 cup) very soft
for orange filling
- 100 grams bitter orange marmalade 3.5 oz
- 80 grams granulated sugar 2.8 oz
for lemon filling
- 2 Tablespoons finely grated lemon zest 2 large lemons
- 80 grams granulated sugar 2.8 oz
Sticky glaze:
- 45 ml (3 Tablespoons) freshly squeezed lemon juice
- 60 grams (4 Tablespoons) granulated sugar
Instructions
- In the bowl of a stand mixer, sprinkle yeast over warmed milk and honey, let it sit for a few minutes or until foamy.
- Using a paddle attachment, with the mixer on low speed, stir in egg, sour cream, vanilla, salt and 125 grams (1 cup) of the flour into the milk and yeast mixture.
- With a mixer on low speed, add in cubed butter, piece by piece until fully incorporated, slowly add 370 grams (around 3 cups) of the flour and stir until all of the flour is moistened.
- Switch to the dough hook, and knead for 5-7 minutes or until the dough is smooth, pliable, and stretchy, but still soft and not overly sticky. If the dough seems very, very soft and very sticky, add the rest of the flour, tablespoon by tablepspoon, mixing between additions until smooth and stretchy but still soft. Stop adding the flour when you get to that point.
- Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1-1 1/2 hour.
- For the filling mix lemon zest with granulated sugar. Use your fingers to rub the lemon zest into the sugar. The rest of filling we assemble as we go.
- Grease 33x23 cm (9x13-inch) baking pan with butter.
- Deflate the dough by punching it down and place on a floured surface. Roll the dough into approx 40x25 cm (15×10 inch) rectangle on a lightly floured surface.
- Spread the softened butter on top.
- Sprinkle the lemon sugar on one half of the dough.
- On the other half spread 100 grams of orange marmalade and sprinkle it with granulated sugar. Roll up the dough into a log as tightly as you can and slice the log into 12 (or 16, if you want smaller rolls) even rolls. Transfer the rolls to prepared pan.
- Cover with plastic wrap and let put them back into a warm spot to rise until puffy for another 1-1 1/2 hour. See NOTE 2!
- After the rolls have doubled in size, preheat the oven to 180°C (350°F). Bake for 25-30 minutes or until lightly browned.
- While the rolls are baking, in a small saucepan add lemon juice and granulated sugar and heat until sugar dissloves. Set aside.
- When the rolls are done, immediately, while still hot, brush them with lemon glaze (and sprinkle with pearl sugar if desired).
- Rolls are best enjoyed the same day and while still warm, but stay fresh and soft in a covered container at room temperature or in the refrigerator for up to 4 days.
Notes
Note 1.Please read tips and trick sections in a post above!
Note 2.You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour before proceeding with baking.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!