Lemon Icing Lemon Rolls (Print Version)

# Ingredients:

→ Dough

01 - 6 g fresh lemon zest from 2 big lemons (about 2 tablespoons)
02 - 112 g eggs at room temp (2 eggs)
03 - 113 g butter, unsalted, at room temp (1/2 cup)
04 - 100 g white sugar (1/2 cup)
05 - 240 g buttermilk, not cold (1 cup)
06 - 6 g fine salt (1 tsp)
07 - 15 g poppy seeds if you want (1 tablespoon plus 1 teaspoon)
08 - 14 g instant dry yeast—roughly 4 1/2 teaspoons or 2 packets
09 - 530 g plain white flour (plus more if needed)

→ Filling

10 - 113 g unsalted butter, soft (1/2 cup)
11 - 6 g lemon zest freshly grated (from 2 big lemons, about 2 tablespoons)
12 - 100 g brown sugar, lightly packed (1/2 cup)
13 - 100 g white sugar (1/2 cup)

→ Icing

14 - 28 g melted butter, unsalted (2 Tbsp)
15 - 60 g fresh lemon juice (1/4 cup)
16 - 250 g powdered sugar (2 cups)

→ Garnish

17 - Lemon zest, fresh

# Instructions:

01 - Let your rolls cool off for about 10 to 20 minutes. Spoon the icing over the warm tops and sprinkle some fresh lemon zest.
02 - Just mix together the powered sugar, melted butter, and lemon juice in a bowl with a whisk until you get a smooth pourable frosting.
03 - Take out your pan and remove the foil. Heat oven to 175°C (350°F). Bake your rolls until golden, this takes about 28 to 32 minutes.
04 - Turn your oven off, cover your pan well with foil, and set it inside the warm oven for 30 minutes so the rolls puff up.
05 - Cut the rolled dough log into 12 pieces with dental floss and arrange the slices in a greased or lined 9 x 13 inch pan.
06 - Cover the dough surface with the filling, but leave about half an inch strip empty along one long side. Roll it up tight from the filled edge to the empty one and pinch to seal.
07 - Roll the rested dough into a rectangle, about 12 by 18 inches (30 by 46 cm), and half a centimeter thick, on a floured surface.
08 - In a bowl, mix white and brown sugars with lemon zest. Massage the zest into the sugars then blend in the soft butter until smooth and creamy.
09 - Cover your bowl using a towel or plastic wrap and let the dough chill out for 10 to 20 minutes—this makes it easier to roll.
10 - Add a bit of flour at a time, just a tablespoon, until the dough feels slightly sticky but doesn't stick to your fingers or the bowl. No messy bits left behind.
11 - Crack in the eggs one by one, mixing slowly till they're blended in. The dough gets a little bouncy. Now stir in the lemon zest.
12 - Gently pour in the warm buttermilk mixture to your dry stuff. Mix up everything on medium, using a dough hook, a dough whisk, or even a big spoon. Stop when it’s sticky and holds together.
13 - Toss your butter (cubed), sugar, and buttermilk in another bowl. Zap it in the microwave for about a minute and stir so it all melts—make sure it’s warm, not hot.
14 - Heat oven to 95°C (200°F). Toss flour, instant yeast, salt, and poppy seeds into a big bowl or your stand mixer. Give them a good mix.

# Notes:

01 - Instant yeast helps the dough rise quick. If you’ve only got active dry yeast, dissolve it in warm water and a pinch of sugar first, and give the dough a bit more time to rise.
02 - Cutting dough with dental floss gives cleaner slices than using a knife.
03 - Chilling your dough log before slicing makes cutting way easier.
04 - For best results, bake in a metal 9 x 13 pan. If you use glass, lower the oven to 162°C (325°F).
05 - Wait till the rolls cool down a little, then put on the frosting so it slowly melts in.
06 - Rolled and shaped dough can chill in the fridge overnight, then rise and bake fresh the next day.

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