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.
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.
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