Lemon Poppy Seed Rolls
User Reviews
4.8
Lemon Poppy Seed Rolls
Description
This recipe for Lemon Poppy Seed Rolls starts by activating yeast in warm milk, then adding eggs, melted butter, salt, poppy seeds, sugar, and bread flour to form a sticky yet elastic dough. After kneading with a dough hook, the dough rests and rises, developing gluten for structure. The rolls are then filled with lemon curd, providing a tangy contrast to the sweet buttery dough. Heavy cream poured over the shaped rolls before baking contributes to a moist crumb and enhances browning.
The baked rolls are glazed with a mixture of powdered sugar, melted butter, lemon juice, and heavy cream, imparting a smooth, glossy finish with balanced sweetness and citrus notes. The dough yields about 12 rolls with a soft crumb and gentle chew, accented by poppy seed texture.
Calorie information is approximate based on typical portion sizes. Yeast proofing times may vary depending on brand; this recipe follows Red Star Platinum yeast guidelines. Using all the glaze increases calories per roll, so adjust application per preference.
Ingredients
For the Dough:
- 1 cup milk 115 degrees F**) 8 ounces, 2%, warm
- 2 1/2 teaspoons instant dry yeast (I like Red Star Platinum Baking Yeast) 7 grams
- 2 large egg at room temperature
- 1/2 cup butter Melted, but make sure it isn't super hot. Just barely melted, or even softened, is fine.) 4 ounces, salted
- 1 teaspoon salt 5 grams
- 1 tablespoon poppy seeds 9 grams
- 1/2 cup granulated sugar 100 grams
- 4- 4 1/2 cups bread flour (divided) 520-585 grams
For the Filling:
- 10 ounces lemon curd
For Pouring:
- 1/2 cup heavy cream (for pouring over the risen rolls) 4 ounces
For the Glaze:
- 1 1/2 cups powdered sugar 195 grams
- 1 tablespoon butter melted) 14 grams, salted
- 1-2 tablespoons lemon juice 15-30 grams, fresh
- 1-2 tablespoons heavy cream 15-30
Instructions
- Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
- Add the eggs, butter, salt, poppy seeds and sugar.
- Add in 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
- Scrape the dough off the beater blade and remove it. Attach the dough hook attachment.
- Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 1/4 cups, but start with 4 cups.
- Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or wax paper.
- Set the bowl in a warm place and allow the dough to rise until nearly double.
- Turn out the dough onto the lightly floured pastry mat and sprinkle the top of the dough with a dusting of additional flour.
- Flour a rolling pin and roll the dough to about a 24×15" rectangle. Use a rubber spatula to smooth the lemon curd over the whole dough rectangle.
- Starting on the long end, roll the dough up tightly jelly roll style. Cut into 12 slices and place in a greased 10x15 baking pan.
- Cover the pan and allow the rolls to rise for 20 minutes while the oven preheats to 375ºF.
- Warm the heavy cream until the chill is off. Pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake for 25-27 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. Watch them closely and check them at 20 minutes. If they are turning too brown, place a piece of foil loosely over them until they are done baking.
- While the rolls are cooling, prepare the glaze. In a bowl, combine the powdered sugar, melted butter and lemon juice. Add the heavy cream a tablespoon at a time until the glaze at a drizzling consistency.
- Drizzle the glaze over the cooled rolls.
Notes
- Calories estimated for 12 rolls; actual values depend on ingredients and glaze amount used.
- Follow yeast manufacturer's temperature recommendations for proofing; this recipe uses Red Star Platinum guidelines.
- Applying less glaze reduces calorie count per roll.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 103g | 34% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 68mg | 23% |
| Sodium | 359mg | 15% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 497IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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