Lemon Poppy Seed Rolls Food

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DELUXE LEMON POPPY SEED ROLLS WITH RASPBERRY FILLING



Deluxe Lemon Poppy Seed Rolls with Raspberry Filling image

Lemon poppy seed dough filled with seedless raspberry jam rolled up cinnamon roll-style and topped with a lemon glaze. I came up with this as a compromise for an Easter treat when my daughter wanted lemon poppy seed cake, my son wanted cinnamon rolls, and I wanted something with raspberry.

Provided by Heather Savage

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 12

Number Of Ingredients 16

¾ cup milk
1 large egg
1 large egg yolk
2 tablespoons lemon juice
2 tablespoons white sugar
1 tablespoon poppy seeds
1 lemon, zested
2 teaspoons active dry yeast
2 cups all-purpose flour, or more as needed
¼ cup unsalted butter, at room temperature
1 ¼ teaspoons salt
½ cup seedless raspberry jam
½ cup confectioners' sugar
½ tablespoon milk
½ tablespoon lemon juice
¼ teaspoon vanilla extract

Steps:

  • Combine milk, egg, egg yolk, lemon juice, sugar, poppy seeds, lemon zest, and yeast in a large bowl. Stir in 2 cups flour, butter, and salt, working in more flour as needed to pull dough away from the sides of the bowl.
  • Turn out onto a floured surface and knead until dough is smooth and elastic, adding more flour as necessary. Place in a lightly greased bowl; cover, and let rise until doubled in size, about 1 hour.
  • Gently deflate dough and roll into a 12x10-inch rectangle. Spread with raspberry jam, leaving a 1/2-inch border. Roll up from the long side, like a jelly roll, and seal. Carefully slice log into 12 pieces and place cut-side down into a greased 8x8-inch square pan. Cover and let rise until puffy, 40 to 45 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the center of the preheated oven until lightly browned on top, about 30 minutes.
  • Make glaze by stirring together confectioners' sugar, milk, lemon juice, and vanilla extract in a bowl. Drizzle over warm rolls.

Nutrition Facts : Calories 200.3 calories, Carbohydrate 34.9 g, Cholesterol 44 mg, Fat 5.5 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 3 g, Sodium 257 mg, Sugar 16.7 g

LEMON SWEET ROLLS



Lemon Sweet Rolls image

Y'all know that I love anything lemon, so these tender, sweet rolls are a favorite of mine for breakfast or brunch. Topped with a speckled poppy seed and lemon-cream cheese frosting, these babies are sure to be a hit with your friends and family.

Provided by Kardea Brown

Categories     main-dish

Time 4h

Yield 15 rolls (15 servings)

Number Of Ingredients 18

1/2 cup (1 stick) unsalted butter, plus more for buttering the baking dish
1 cup whole milk
1/2 cup granulated sugar
1 (1/4-ounce) package active dry yeast
2 large eggs, at room temperature
4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
Nonstick cooking spray
Zest from 2 lemons plus 2 tablespoons lemon juice
3/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup (1 stick) unsalted butter, softened
4 ounces cream cheese, softened
1 tablespoon lemon juice (juice of 1/2 lemon)
1/2 teaspoon vanilla extract
1 cup powdered sugar
1/4 teaspoon kosher salt
1 tablespoon poppy seeds

Steps:

  • Grease a 9-by-13-inch baking dish with unsalted butter. Set aside.
  • For the dough: Combine the milk, butter and 1 tablespoon of the sugar in a small saucepan and heat until the butter melts and the mixture's between 105 degrees F and 115 degrees F on an instant read thermometer. Whisk in the yeast and let stand until the top is foamy, about 5 minutes. Transfer to a medium bowl. Whisk in the eggs and remaining sugar and set aside. Combine the flour and kosher salt in the bowl of a heavy stand mixer fitted with the dough hook. Mix on low speed until combined, about 1 minute. Turn the mixer to medium speed and add the yeast mixture. Continue to mix until the dough comes together in a ball and is smooth and no longer sticky, about 13 minutes.
  • Coat a large bowl with cooking spray. Transfer the dough to the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
  • Punch the dough down and turn out onto a lightly floured work surface. Roll the dough out to a 20-by-12-inch rectangle with the longer side parallel to you.
  • For the filling: Combine the lemon zest and juice in a medium bowl. Add the granulated sugar. Use your hands to rub the zest into the sugar and lemon juice.
  • Spread the softened stick of butter evenly over the dough. Sprinkle the lemon-sugar mixture evenly over the butter.
  • Starting at the bottom, tightly roll the dough up into a long log. Cut the log into 15 (about 1-1/2 inches-wide) crosswise pieces with a serrated knife or dental floss. Arrange the rolls cut-side-up in the prepared baking dish. Cover loosely with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
  • About 30 minutes before the second rising time is done, adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Once ready, uncover the rolls and bake until golden brown, 20 to 25 minutes.
  • While the rolls bake, make the frosting: Beat the butter and cream cheese with the paddle attachment in the bowl of a stand mixer until fluffy and smooth. Add the lemon juice and vanilla. Sift the powdered sugar into the bowl, add the salt and beat until combined. Add the poppy seeds, and beat until smooth, about 10 seconds. While the rolls are still warm, spread the tops with the frosting. Serve warm (see Cook's Note).

LEMON POPPY SEED BUTTERMILK ROLLS



Lemon Poppy Seed Buttermilk Rolls image

These are 1 hour rolls. The rolls are dusted with poppy seed right before baking. I like to bake them in muffin tins. To prebake and freeze, take them out after 10 minutes. Cool and freeze. Thaw and bake to finish. Longer baking time in muffin tins. Drop a powdered sugar glaze on top if desired. Photo shows glaze. I prepare both.

Provided by Montana Heart Song

Categories     Yeast Breads

Time 1h10m

Yield 2 rolls per person, 10-12 serving(s)

Number Of Ingredients 13

2 (1/4 ounce) packages fleischmann's fast rising yeast
1/3 cup warm water
4 tablespoons sugar
3 teaspoons lemon juice
3/4 cup melted shortening
1 1/2 cups lukewarm buttermilk
5 1/2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons salt
1/4 cup cornstarch
1/4 cup melted margarine or 1/4 cup butter
Pam cooking spray
1/8 cup poppy seed (optional)

Steps:

  • Into two cup Pyrex glass measuring cup, add warm water and yeast; stir.
  • In microwavable small bowl add sugar, lemon juice and 3/4 cup shortening. Microwave on 70% power, covered, until melted and dissolved. Stir until warm, not hot.
  • Add to dissolved yeast and water.
  • In large bowl add flour, baking soda and salt, mix.
  • Add buttermilk and stir.
  • Add yeast mixture and stir and mix well. Use dough hook on mixer and beat until smooth. If dough is too sticky, add a little flour each time until the dough pulls away from the sides of the bowl.
  • Cover with a cloth and let rise 10 minutes in a draft free warm area.
  • ( I turn oven on at 170*,cover and let rise in oven.
  • Spray cooking sheets or muffin pans with Pam.
  • Preheat oven to 400°.
  • Dust your hands with cornstarch. Shape into rolls and place on cooking sheets or muffin pans. Let rise 30 minutes.
  • (I put back in a 170* oven and let rise 30 minutes)
  • With pastry brush tops with melted margarine.
  • Optional step: Sprinkle with poppy seeds.
  • Optional step: Top with drops of white glaze.
  • Bake at 400° 18 to 20 minutes. Muffin pans take longer baking.
  • When the tops start to brown, press lightly on the top to see if it springs back. If it does, the rolls are done.
  • These rolls are wonderful to take to a potluck. They stay moist.

Nutrition Facts : Calories 457.8, Fat 18.8, SaturatedFat 4.6, Cholesterol 1.5, Sodium 542.6, Carbohydrate 62.9, Fiber 2.3, Sugar 7, Protein 8.9

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