Lemon Sweet Rolls

Small Batch

Sugar Egg Yolks Lemon Juice Lemon Zest Salted Butter All-Purpose Flour Salt Instant Yeast Unsalted Butter Whole Milk Egg

RECIPE INGREDIENTS

Mix

1

In a medium sized bowl, whisk together the sugar, egg yolks, lemon juice, and lemon zest.

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Cook Custard

2

Place bowl over the top of a simmering pot of water and cook, stirring constantly, until the mixture has thickened significantly.

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Strain

3

Strain through a fine meshed sieve into a clean bowl. Stir in butter.

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Cover & refrigerate

4

Cover with plastic wrap and refrigerate.

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Stir

5

Stir together the flour, yeast, sugar, salt, and lemon zest.

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Heat milk and butter

7

In a small saucepan, combine the butter and whole milk. Place over low heat and heat to 120-130 degrees.

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Stir

8

With the mixer running, slowly add milk mixture to flour mixture.

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Knead

9

Stir in the egg. Knead the dough for 8-10 minutes, or until it’s smooth.

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Let rise

10

Place the dough in a lidded container and let proof for about 1 hour and 30 minutes to 2 hours, or until the dough has doubled in bulk.

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Roll out dough

11

Roll out dough on a floured surface, spread with lemon curd, and cut into strips.

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Roll & let rise

12

Roll the strips and place in an 8 inch pan. Cover and let rise until doubled in bulk.

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Bake

12

Bake at 350 for 15-20 minutes, or until golden brown.

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Want to make these sweet rolls?

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