Lemon & Poppy Seed Sweet Rolls
These are a wonderful welcome to your day. Bright lemony scents and freshly baked dough make for the best kitchen ambience. Packed with lemon curd and poppy seeds and topped with a simple glaze, these really are the ultimate brunch recipe. You can make the dough the night before so the work is done and they just need a quick bake and glaze in the morning. If you love a lemon poppy seed cake, this is her more glamorous sister!
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Servings: 12
Ingredients
- 7 g (¼ oz) Fast Acting/Dried Instant Yeast
- 200 ml (⅘ cups) Warm Milk See Notes
- 50 g (4 tbsp) Granulated Sugar
- 2 (2) Large Free Range Whole Egg
- 65 g (5 tbsp) Unsalted Butter Melted
- 440 g (3 ½ cups) All Purpose Flour
- 15 g (2 tbsp) Poppy Seeds
For the Filling and Glaze
- 125 g (½ cups) Lemon Curd
- 200 g (1 ⅔ cups) Powdered Sugar (Icing Sugar)
- 2 tbsp (2 tbsp) Lemon Juice
Instructions
- Start by combining the yeast, warm milk and sugar in a large bowl or the bowl of a stand mixer. The milk should be just warm to the touch but not hot. Let bloom for 5 minutes – it should look 'bubbly'.
- Separate one of the eggs - so you have an egg yolk and egg white in separate bowls. Add in one whole egg and egg yolk, and the melted butter. Mix to combine. Add about 3/4 of the flour and the poppy seeds and bring together to form a dough (either using your hands/dough hook attachment).
- At this stage, gradually add the remaining flour until a smooth dough forms. Knead for 8-10 minutes. Spray the bowl with some oil and let rise in a warm place for an hour (until doubled in size).
- Once doubled in size, punch down and tip onto lightly floured surface. Use a rolling pin to roll to about 15×8 inches. Spread lemon curd over this, leaving space at the top.
- Starting with the long side, roll the dough away from you to form a tight log. Use either a serrated knife or dental floss to cut about 9 rolls. Place into a 11inch round dish, or 9x9inch square dish.
- Let rest a further 30 minutes. Preheat the oven to 370℉/180℃. Bake the tray of sweet rolls for about 20 minutes: until golden brown. Remove and set aside.
- Make the frosting by combining icing sugar with lemon juice to form a thick but just spreadable consistency. Spread over the rolls once they've cooled a little, and definitely best served warm!
Notes
Milk: Your milk should be warm but not hot. What this means is it should feel just lukewarm to the touch but at a temperature that isn't scalding/too hot to touch.