... Print

Soft Lemon Poppy Seed Rolls Recipe

Three delicious lemon poppyseed rolls stacked on a white plate, drizzled with a thick white glaze and visible lemon zest.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these soft sweet rolls featuring a bright lemon filling and a simple tart glaze. This recipe for homemade lemon poppy seed buns makes a wonderful weekend baking project.

Ingredients

Scale
  • 1 cup whole milk, warmed
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 2 large eggs, room temperature
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup granulated sugar for filling
  • 1/4 cup unsalted butter, softened for filling
  • 1 tablespoon fresh lemon zest
  • 1/4 cup fresh lemon juice for filling
  • 1/4 cup poppy seeds
  • 1 cup powdered sugar for glaze
  • 2 tablespoons fresh lemon juice for glaze

Instructions

  1. Combine the warm milk, yeast, and 1 teaspoon of sugar in a small bowl. Let stand for 5 to 10 minutes until foamy.
  2. In a large bowl, whisk together the 1/4 cup sugar, eggs, and melted butter. Add the yeast mixture.
  3. Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. While the dough rises, prepare the filling: In a small bowl, mix the 1/2 cup sugar, softened butter, lemon zest, lemon juice, and poppy seeds until combined.
  6. Punch down the risen dough and roll it out on a lightly floured surface into a 12×18 inch rectangle.
  7. Spread the lemon poppy seed filling evenly over the dough, leaving a 1-inch border on one long edge.
  8. Tightly roll the dough up starting from the long edge opposite the border. Pinch the seam closed.
  9. Cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking pan.
  10. Cover the pan and let the rolls rise again for 30 to 45 minutes until puffy. Preheat your oven to 375 degrees Fahrenheit.
  11. Bake for 20 to 25 minutes, or until the tops are golden brown.
  12. While the rolls cool slightly, whisk together the powdered sugar and 2 tablespoons of lemon juice to create the tart lemon glaze.
  13. Drizzle the glaze over the warm rolls before serving.

Notes

  • For extra soft rolls, use bread flour instead of all-purpose flour.
  • If your kitchen is cool, place the covered dough bowl inside a turned-off oven with the light on to create a warm proofing spot.
  • You can make the dough a day ahead and let it cold-proof in the refrigerator overnight for easier handling in the morning.

Nutrition

Find it online: https://kitchenuser.net/lemonpoppyseedrollsrecipe/