Meyer Lemon Rolls

The first time I ever made homemade bread I was a freshman in college. My grandma sent me her white bread recipe. I was so excited to make it.

 

I totally bombed it. I mean, it was a heap of something, nothing like I remembered her bread being. In fact, if thrown out of my 4th story dorm window, it probably would have killed someone.

 

But I still tried over the years, baking this and that, and now look at me!!!  I have a super easy feather-light bread recipe to share with you today. I was in a baking sort of mood, and had some  Meyer lemons I needed to use up.

I mean, look at the lemon!!!

Meyer Lemon Rolls

2 ¼ tsp dry yeast

½ cup warm water

1 Tablespoon sugar

1 1/4 cup milk – to be scalded

1/3 cup melted butter, cooled

Melted butter for brushing

1/3 cup sugar

1 tsp salt

2 eggs well beaten

4-5 cups flour

Place milk into sauce pan. Scald.  Milk will reduce and should measure 1 cup when finished.

Mix yeast, sugar  and water.  Let raise for 10-15 minutes.

Mix all the other ingredients.

Knead or beat and let dough raise until doubled.

Roll dough into a large rectangle.

In a small bowl, mix together:

4 oz. lemon pudding powder

3 tbsp sugar

Zest of 2 Meyer lemons

 

Brush the rectangle with butter to 1/4 inch from the edges.  Sprinkle the lemon putting and sugar mixture on top of the butter.

Roll the dough tightly, As you           would a cinnamon roll. Then slice into 1 1/2 to 2 “ discs. Place the rolls into a buttered 9 x 13 pan. Leaving a little space in between each roll for rising.

Bake at 400° for 22 to 24 minutes until lightly golden and cooked all the way through. Remove from the oven. Cool slightly then top with a nice lemon glaze.

Lemon Glaze

3 cups powdered sugar

1/3 cup lemon juice

4 drops lemon oil or extract

Zest of 1 Meyer Lemon

 

Whisk together and spread over the warm lemon rolls.

I dare you to eat just one.

 

Happy baking!

XO- Wendy

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