Imagine a breakfast treat so irresistible that it transforms your ordinary morning into a zesty, mouthwatering adventure! These Lemon Buttermilk Sweet Rolls are not just another pastry - they're a burst of citrusy happiness wrapped in soft, pillowy dough that promises to elevate your baking game and leave everyone craving more. With a perfect balance of tangy lemon and sweet, buttery goodness, these rolls are about to become your new obsession.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1/2 cup powdered sugar (for icing)
Instructions
- In a small saucepan, warm buttermilk and butter together until butter is melted and mixture reaches approximately 110°F (warm but not hot).
- In a large mixing bowl, combine 2 cups of flour, sugar, active dry yeast, and salt. Mix dry ingredients thoroughly.
- Pour warm buttermilk mixture into dry ingredients and mix until well combined. Add eggs, lemon zest, and 2 tablespoons of lemon juice. Mix until smooth.
- Gradually add remaining flour, kneading until a soft, slightly sticky dough forms. If dough seems too sticky, add flour one tablespoon at a time.
- Place dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
- Punch down dough and roll out on a floured surface into a large rectangle, approximately 12x18 inches.
- Spread softened butter across the dough, then sprinkle with additional lemon zest if desired.
- Roll the dough tightly from the long side, creating a log. Cut into 12 equal pieces using a sharp knife or dental floss.
- Place rolls in a greased 9x13 inch baking pan, leaving slight space between each roll. Cover and let rise again for 30 minutes.
- Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes until golden brown.
- While rolls are cooling, mix powdered sugar with remaining lemon juice to create a smooth icing.
- Drizzle lemon icing over warm rolls and serve immediately.
Tips
- Temperature is Key: Ensure your buttermilk and butter mixture is precisely around 110°F - too hot will kill the yeast, too cold won't activate it properly.
- Kneading Technique: Don't over-knead the dough. Stop when it becomes smooth and slightly tacky, which ensures tender rolls.
- Rising Environment: Choose a warm, draft-free spot for dough rising. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Cutting Hack: Use unflavored dental floss to slice rolls evenly - it creates cleaner cuts than a knife.
- Icing Consistency: Add lemon juice to powdered sugar gradually to control thickness. You want a drizzle, not a puddle!
- Serve Warm: These rolls are best enjoyed fresh out of the oven when the icing is still gooey and the rolls are pillowy soft.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 6g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 55mg
