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Lemon Sweet Rolls Recipe: Flaky, Zesty Baked Treats
Maya Bennett

Lemon Sweet Rolls Recipe: Flaky, Zesty Baked Treats

A flaky, zesty, buttery lemon sweet roll recipe, perfect for family gatherings. These brioche-like bakes balance tart lemon zest with sweet creaminess using room-temperature butter and a quick proofing method.
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Prep Time 50 minutes
Cook Time 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 cup whole milk (115°F activated)
  • ½ cup granulated sugar (2 tbsp activated; erythritol alternative)
  • 2¼ tsp active dry yeast
  • 3 large eggs
  • ½ cup unsalted butter (8 tbsp used; vegan butter alternative)
  • 1 tbsp orange zest
  • Warm milk yeast activator (22% moisture)
  • Double-acting baking powder (unspecified quantity)

Method
 

  1. Warm milk in microwave 20 seconds; chill 10-15 minutes to activate yeast
  2. Mix 2 tbsp sugar with remaining sugar, eggs, vanilla extract, and orange zest
  3. Knead dough in a mixer 5 minutes on medium speed
  4. First proof at 85°F for 90 minutes
  5. Roll dough into a 20x10 inch sheet
  6. Spread softened unsalted butter (no lard) over dough
  7. Cut into 12 portions and shape rolls
  8. Bake at 350°F until golden and core reaches ~300°F

Notes

Activate yeast in warm milk with 2 tbsp sugar
Freeze dough before cutting for later baking
Use kitchen shears to cut cold butter into dough
Avoid over-fermentation (keep proofing under 90 minutes)
Substitute coconut milk for whole milk
Vegan: Use coconut oil instead of butter and egg substitutes