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Fresh Lemon Poppyseed Rolls

Bright, pillowy soft sweet rolls filled with a buttery lemon-sugar center, speckled with poppyseeds, and topped with a tangy fresh lemon glaze. The perfect vibrant weekend breakfast or brunch treat.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 0.75 cup Whole milk warmed to 110°F
  • 2.25 teaspoons Active dry yeast or instant yeast
  • 0.25 cup Granulated sugar
  • 1 large Egg room temperature
  • 0.25 cup Unsalted butter melted and cooled
  • 3.25 cups Bread flour or all-purpose
  • 0.5 teaspoon Salt
  • 2 tablespoons Poppyseeds
Lemon Filling
  • 0.5 cup Granulated sugar
  • 2 large Lemons zested
  • 0.25 cup Unsalted butter softened to room temp
Lemon Glaze
  • 1.5 cups Powdered sugar sifted
  • 2 tablespoons Fresh lemon juice add more if needed
  • 0.5 teaspoon Vanilla extract
  • 1 pinch Salt

Equipment

  • Stand Mixer
  • 9x13 inch baking pan
  • Rolling pin

Method
 

  1. In a stand mixer bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5-10 minutes until foamy.
  2. Add remaining sugar, egg, melted butter, salt, poppyseeds, and 3 cups of flour. Mix with a dough hook on low until a dough forms.
  3. Knead on medium speed for 5-8 minutes until smooth and tacky. Add up to 1/4 cup more flour if too sticky.
  4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
  5. For the filling, rub the lemon zest into the granulated sugar until fragrant. Mash in the softened butter until a paste forms.
  6. Punch down the dough and roll it out into a 12x18 inch rectangle on a floured surface. Spread the lemon butter paste evenly over the dough.
  7. Roll the dough tightly into a log starting from the long end. Cut into 12 even slices using dental floss or a serrated knife.
  8. Place rolls in a greased 9x13 inch baking pan. Cover and let rise for 30 to 45 minutes until puffy.
  9. Bake at 350°F (175°C) for 20-25 minutes until golden brown.
  10. Whisk glaze ingredients together and drizzle over the warm rolls before serving.

Notes

To make ahead, after cutting and placing in the pan (step 8), cover and refrigerate overnight. Let sit at room temp for 1-2 hours before baking.