Lemon Sweet Rolls

SEE NOTES FOR FIRESIDE COOKING

Ready in 3 hours | Serves 12 people

Ingredients

Dough

2¼ tsp active dry yeast
1 cup buttermilk *
¼ cup granulated sugar
½ cup unsalted butter (softened)
1 tbsp lemon zest
1 tsp salt
½ tsp ground cardamom (optional)
3 eggs, lightly beaten
4-4½ cup AP Flour, plus more for dusting

Filling

1 cup sugar
1 tbsp lemon zest
¼ tsp ground cardamom (optional)
¼ cup dehydrated fruit, powdered (optional)
6 tbsp unsalted butter (softened, not melted)

Frosting

6 oz (1 block) cream cheese
½ cup powdered sugar (or to taste)
1 tsp lemon zest
1 tsp lemon juice
1-2 tbsp dehydrated fruit, powdered

Preparation

Prep Buttermilk Warm the buttermilk in a small sauce pan over medium-low heat until 100ºF. Be careful not to overheat or it will curdle.
Activate the Yeast In a small bowl or measuring cup combine the yeast, warmed buttermilk, and 1 tbsp of sugar. Mix thoroughly and let sit for 5-10 minutes until foamy
Start the Dough In a large mixing bowl (or stand mixer with a paddle attachment on low), whisk softened butter with 3 tbsp sugar, the lemon zest, salt, and cardamom. Mix to combine.
Add the eggs, yeast/buttermilk mixture, and stir to combine.
Begin to add the flour, a cup at a time until the flour is just moistened. Knead for 5 minutes. (In a stand mixer - switch to a dough hook and mix on low for 5 minutes). The dough should be soft and billowy, sticking to the bottom of the bowl. If it is still shaggy, add 1 tbsp of water at a time until it smooths. If the dough is super wet and cannot be handled, add a tbsp of flour until it smooths. Shape into a loose ball.
First Rise Spray or coat a bowl with oil and set the dough ball in, turning over a few times to coat. Cover with a clean tea towel (plastic wrap or beeswax wraps work great too!). Let this rise for 1 hr**
Make the Filling While dough is resting, in a small bowl, mix sugar, cardamom, and most of the remaining lemon zest (we will use some for a garnish). Rub the zest into the sugar to really wake up the lemony flavor.
Add Fruit (optional) Powder Dehydrated fruit is recommended because of the non-existent water content. This fruit can be ground into a powder using a coffee grinder, food processor, or mortar and pestle if you want to get fancy. Add this fruit powder to the filling mixture and stir to combine. Below is an example of using freeze dried red raspberries in the filling.
Prep Your Skillet Line a skillet or baking dish with parchment paper and smear softened butter to coat paper (this combines with the sugars for a perfect caramelized bottom). To cook over a fire, see note***
Preheat the Oven Preheat oven to 350ºF.
Form Rolls Remove the dough from the bowl, deflating it gently and pat or roll into a rectangle (approx 12”x16”, ¼ inch thick). Smear the dough with softened butter, sprinkle filling mixture over the top, and roll into a tight log.
Cut Rolls & Second Rise Using unflavored dental floss, baking floss, or a sharp serrated knife, cut the log into 12 equal pieces. Settle rolls into the buttered skillet and rise for another 1 hour until rolls are doubled in size.
Bake Bake for 30-35 minutes until golden on top. While waiting, whisk together all frosting ingredients until smooth.
Dig in! Once the rolls are ready, let cool for as long as you can be patient, before topping with frosting and more lemon zest and fruit powder if desired.

Notes

*Buttermilk Sub Plain Greek Yogurt can be swapped 1:1 in this recipe for Buttermilk. Heat slowly in a double boiler over medium-low heat on the stove, stirring constantly until just warm.

**After First Rise From this point you can chill the rolls before the second rise for up to 24 hours. Stick them in the fridge to slow the gluten and bring them back to room temp when ready to use. Allow to rise and proceed with the recipe.

For Fireside Cooking

Rather than a skillet, to cook over a fire, our Dutch oven is going to be our best friend for this recipe. Line the Dutch oven with parchment or foil, and place rolls inside.

Use a bed of hot coals, but NOT active flame.

Put the Dutch oven over the coal, and pile some coals on the lid (this gives a top-down heat like a convection oven) Think ⅔ coals on top, ⅓ underneath the Dutch oven.

Bake for 25-35 minutes, checking after 20. Rotate the pot (not the lid) every 10 minutes for even baking.

Download the Recipe Here!