Sunday, March 27, 2011

Lemon Sweet Rolls

Mmmm... a new favorite

Makes 9 large rolls


Lemon Dough
  • 2 1/2 c white whole wheat flour
  • 2 c bread flour
  • 2 1/2 t active dry yeast
  • 1/2 t sea salt
  • 1/2 t nutmeg
  • zest of 2 lemons
  • 1 egg
  • 1/4 c butter
  • 1/4 c honey
  • 1 1/2 c milk
  • 2 t vanilla
Sticky Lemon Filling
  • 2 T butter melted
  • 2 T honey
  • zest of 2 lemons
  • 1 T lemon juice
  • 1/4 t nutmeg
Lemon Icing
  • 4 oz cream cheese, softened
  • zest of 1 lemon
  • 2 T lemon juice
  • 1/4 c honey

Combine all lemon dough ingredients in bread machine, making sure yeast stays dry until blended. Allow machine to warm ingredients and knead for 5 minutes. Let dough rise for about one hour.

While dough is rising, prep 13x9 pan and prepare sticky lemon filling by combining all ingredients in small bowl. When dough is finished rising, roll out dough on a floured surface to an 18x9 rectangle. Spread sticky lemon filling over dough. Roll up dough starting at long end. Cut rolls in 2 inch lengths, making 9 rolls. Place rolls in prepared 13x9 pan and allow to rise another hour.

While dough is rising, pre-heat oven to 350 degrees. When dough is finished rising, bake for 35 minutes or until golden brown. While dough is baking, prepare lemon icing. Serve rolls warm with icing.

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