Lemon Rolls
I only use White Lilly bread flour .
This simple yeast recipe is what I use for my yeast bread rolls and apple or cinnamon rolls.
Lemon Rolls
I only use White Lilly bread flour .
This simple yeast recipe is what I use for my yeast bread rolls and apple or cinnamon rolls.
Cooking Instructions
- 1
Add yeast and sugar to warm water and proof till bubbly.
- 2
Add butter and salt to yeast mixture.
- 3
Mix in 3 cups of flour and keep mixing in a little bit of flour till it is pulling away from bowl. Once it pulls away from bowl, throw on floured counter and knead for just a minute into a ball. Throw in greased bowl and cover with towel to rise double. My oven has a bread proof button (so 20 minutes).
- 4
After rising throw back onto floured counter and roll out into large rectangle about 1/4 inch. Smear butter all over and throw the sugar all over it. Take the grated lemon peel and toss all over.
- 5
Roll it up tight and slice 1.5 inches.
- 6
Place in pan a inch apart and let rise again till double.
- 7
Bake at 350 for about 20 minutes. Sometimes it can be less or more.(convection oven seems to be tricky) I always watch after 15 minutes and pull them out if the tops is getting too brown.
- 8
For the glaze I add all ingredients into the mixer and just let it mix for about 5 minutes, while the rolls are cooling off.
- 9
For cinnamon rolls just change the filling to brown sugar and cinnamon on top of the butter spread.
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