Lemon Poppy Seed Rolls
These homemade Lemon Poppy Seed Rolls are fluffy, bright, and filled with tangy lemon curd, perfect for breakfast, brunch, or as an afternoon treat.
Ingredients
Dough Ingredients
- 2/3 cup whole milk, warmed to 100-110°F to activate the yeast
- 5 tablespoons granulated sugar, divided
- 1 packet active dry yeast (2 and 1/4 teaspoons)
- 2 large eggs, room temperature
- 3 cups all-purpose flour I recommend using King Arthur for superior results
- 1 tablespoon poppy seeds
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter, cut into 1-inch pieces, room temperature
- 1/2 cup lemon curd (homemade or store-bought)
Glaze Ingredients
- 1 cup confectioners' sugar
- 2-3 tablespoons whole milk (for the glaze)
Instructions
Preparation
- In a medium bowl, combine the warm milk and 1 tablespoon of the granulated sugar. Sprinkle the yeast over the milk and whisk gently to combine. Let it sit for about 5 minutes, or until foamy.
- Add the eggs to the yeast mixture and whisk until smooth.
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, remaining sugar, poppy seeds, lemon zest, and salt.
- Pour the milk and egg mixture into the bowl of dry ingredients. While the mixer runs on low speed, add the room temperature butter one piece at a time, incorporating each piece fully before adding the next.
- Increase the mixer speed to medium-high and knead the dough until it is smooth and slightly elastic, about 5 minutes.
Rising and Shaping
- Transfer the dough to a greased medium bowl, turning to coat all sides. Cover with plastic wrap and let it rise in a warm area until doubled in size, about 1 to 1.5 hours.
- Turn the dough out onto a lightly floured surface and roll it into a 10×15-inch rectangle, about 1/4 inch thick. Spread the lemon curd evenly over the surface of the dough.
- Starting with the long edge, roll the dough up tightly into a log. Using a sharp knife, cut the log into 9 equal rolls.
- Spray a 9×9-inch baking pan with nonstick cooking spray. Arrange the rolls cut-side up in the prepared pan. Cover loosely with plastic wrap and let rise until puffy and nearly doubled, about 45 minutes to 1 hour.
Baking and Glazing
- Preheat the oven to 350°F. Bake the rolls for 25 to 28 minutes or until lightly golden brown on top and cooked through in the center.
- Let the rolls cool in the pan on a wire rack for at least 5 minutes. While the rolls cool, whisk together the confectioners' sugar and milk until smooth and pourable. Drizzle the glaze over the warm rolls.
- Enjoy these delicious rolls warm or let them cool completely before serving.
Notes
These rolls are best enjoyed the day they’re made, but they can be stored in an airtight container at room temperature for up to three days. For longer storage, wrap the baked rolls tightly in plastic wrap and freeze for up to 3 months. Thaw and reheat in the oven before serving. You can prepare the dough the night before; after the first rise, shape the rolls, place them in the pan, cover, and refrigerate. Allow them to come to room temperature and rise for about an hour before baking.