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chicken pot pie with cream cheese biscuits
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Monday, December 29, 2014

Meyer Lemon Sweet Rolls

Meyer Lemon Sweet Rolls
This is a winter adaption for my most favorite easy overnight cinnamon rolls. My mom brought me a ton of meyer lemons, so meyer lemon sweet rolls were born. I am not usually a breakfast fan, unless I am eating dinner for breakfast, but I was happy to indulge in one of these sweet rolls in the morning.  Miss F loves lemons, she takes a lemon wedge in her school water bottle every day.  She wished that these were tarter, so I may make them again with regular lemons next time to appease her.  She said they were too sweet for her taste, what a fancy six year old!
Meyer Lemon Sweet Rolls

2/3 cup milk
3 tablespoons butter
1 ½ teaspoons yeast
1/3 cup white sugar
3 cups flour
¾ teaspoon salt
2 eggs

½ cup sugar
2 tablespoons butter, softened
2 tablespoons fresh meyer lemon juice

¾ cup confectioners' sugar
1 tablespoon fresh meyer lemon juice

Heat the milk in a small saucepan just until it begins to bubble, remove from the heat. Swirl in the butter until melted.

In the bowl of a stand mixer, dissolve the yeast in the milk mixture. Add the sugar, 2 cups of the flour, salt and eggs; stir well to combine. Add the remaining flour a ½ cup at a time, stirring well after each addition. Knead for 5 minutes using the dough hook of the stand mixer.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x10 inch square. Lightly brush the far edge with water. In a small bowl combine the sugar, butter and lemon juice; sprinkle over the prepared dough. Roll up the dough into a log and seal the seam. Cut the dough into 8 equal pieces and place into a greased 9 inch cake pan. Cover with plastic wrap and place in the refrigerator to rise overnight.

Preheat the oven to 375 degrees, while the oven is heating, let the prepared rolls rise on the countertop. Bake the rolls for 25 to 30 minutes, until golden brown. While the rolls are baking, whisk together the confectioners' sugar and lemon juice. Drizzle the glaze over the baked rolls and serve warm.
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