This is the most tender, moist and fluffy lemon poppy seed sweet rolls recipe. It is filled with rich ingredients like butter, buttercream and eggs to give it the perfect texture of a moist and sweet roll with lemon curd.
I would describe the taste of this roll as a sweet roll that has a bit of a tarty and nutty flavour that comes from the lemon curd and poppy seed filling. It is definitely a perfectly sweet roll that has a delicious zesty punch to it that makes you want to keep on having more. The good thing is this recipe produces about twelve medium sized rolls that makes it a perfect party treat or a secret guilty pleasure dessert.
the first thing you should do before making these lemon poppy seed sweet rolls is making sure you have all the ingredients. There is nothing worse than being in the middle of a recipe only to find out that you do not have one of the main ingredients like eggs or even butter. Yes, there are some good ingredient substitutes but using the actual required ingredients will give the perfect outcome.
the ingredients needed for the sweet rolls:
Yes, butter is one of the most important ingredients after buttermilk in this recipe, that is all because butter adds to the moisture and tenderness of the sweet rolls.
Buttermilk is the most important ingredient in the recipe. It provides for the soft nature of the sweet rolls.
Brown sugar, unlike white sugar, creates a slightly chewier texture to the rolls. I also find that using brown sugar gives the rolls a better taste.
Lemon is the filling for this lemon poppy seed sweet rolls muffins and make sure that you use fresh lemons when making the filling. Fresh lemons have more of a zesty and fresh taste as compared to store bought lemon juice.
These seeds add a delicious nutty flavour to the rolls that balances the lemon flavour really well.
This recipe calls for two eggs instead of one which then adds to the tender and airiness.
There are many causes that make rolls tough and dry but in most cases, having way too much dry ingredients for the wet ingredients causes dryness. In many cases adding way too much flour to the liquid will without a doubt make your rolls dry. In most cases, having a ratio of 3:1.5 will make a good texture to dough.
Adding slight bits of dry ingredients to your wet ingredients until you create a soft and not so hard dough will make sure that you can have control over the softness of dough. So in hindsight add your dry ingredients into the wet ingredients instead of the other way around.
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