lemon poppy seed sweet rolls recipe
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.
Ingredients
for the dough
- ¾ cups buttermilk
- 125 grams butter
- 2 large eggs
- 1 tbsp vanilla essence
- 1 tbsp instant yeast
- 1 tsp salt
- ½ cup brown sugar
- 3 cups cake wheat flour
lemon and poppy seed filling
- 2 eggs yolk only
- 3 tbsp butter
- ½ cup brown sugar
- 2 tbsp poppy seeds
- the juice of half a lemon
for the topping
- 250 grams cream cheese
- 2 tbsp icing sugar
- 1 tbsp of the lemon poppy seed filling
Instructions
for the sweet rolls
- Combine the buttermilk, vanilla essence and the butter in a large mixing bowl and heat it in the microwave until the butter has melted and the buttermilk is heated. Set aside until it is cool enough to add eggs.
- In the meantime place your flour, sugar and salt into the mixing bowl and mix well.
- Once your buttermilk mixture is lukewarm, add your yeast and eggs into it and mix well.
- Start by adding small bits of flour into your wet ingredients until you get a thick and kneadable dough texture.
- Place your dough onto a lightly floured surface and start to knead your dough. If necessary, keep adding the flour mixture you made earlier. Never add more flour than what the recipe asks for. This will end up making the dough tough and dry.
- Once your dough is smooth and soft place it in a lightly oiled large bowl that is covered in a damp clean clothe in a sunny spot for about one hour until the dough doubles in size.
- Once the dough doubles in size, place it on a lightly floured surface and use your hands to stretch the dough into a large rectangle making sure you do not stretch the dough to the point where the dough tears.
- Smear your filling onto the rectangular dough evenly. Then start rolling the dough on the long side making sure your rolls are tight enough to hold the filling well.
- Once you have rolled your dough, cut it into 12 equal pieces and place the pieces into a greased baking tray that you will be baking these rolls in.
- Allow the rolls to proof for a further 30 minutes in a sunny spot. Once you are 15 minutes in preheat your oven to 160 degrees on bake.
- Once your dough is done proofing then bake it on the middle rack for 25 minutes.
- Once your lemon poppy seed sweet rolls have baked, allow them to cool for 10 minutes then place your topping on top of each roll and enjoy:)
lemon and poppy seed filling
- Place the yolks, brown sugar and butter into a small pot and place your pot onto medium-low heat. Whisk the mixture until it is thick and everything has melted.
- Remove your pot from the heat then add the juice of half a lemon and your poppy seeds and mix well. Place your filling in the fridge for 15 minutes to make sure it slightly thickens up.
the topping
- Place your cream cheese, filling and powdered sugar in a medium bowl and whisk until you get a smooth sweet but tarty flavour.
