"#AD Excited to be working w/@nielsenmassey & @thefeedfeed on these LEMON SWEET ROLLS which are my new favorite bake with help from @nielsenmassey vanilla, lemon paste, and #BetterYourBake kneading technique! GUYS…I can knead bread the right way now instead of faking it!
Hop over to the blog for the recipe and be sure to follow #NielsenMasseyVanillas and #BetterYourBake for all kinds of inspiration from baking with the kiddos to mastering a technique!
#NielsonMasseyInspires #feedfeed #betteryourbake"
Lemon Sweet Rolls
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- Recipe Card
Prep time 2hrs 25mins
Cook time 25mins
Serves or Makes: 12 rolls
Recipe Card
ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup instant potato flakes
- 1 teaspoon kosher salt
- 1/2 cup whole milk, room temperature
- 1/4 cup lemon juice, fresh
- 1 tablespoon honey
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1 lemon, zested
- 2 large eggs, beaten
- 5 tablespoons unsalted butter, room temperature
- 2 tablepoons Nielsen-Massey Pure Lemon Paste
- Turbinado sugar, or any coarse sugar
Method
Step 1
Pre-heat the oven to 325F.
Step 2
Stir together the flour, potato flakes, sugar, yeast, and salt in the bowl of an electric mixer. In another bowl or large measuring cup, combine the milk, lemon juice, honey, vanilla, and zest. Add to the dry ingredients along with the eggs and mix until combined. Scrape bottom and sides of bowl as needed.
Step 3
Beat in the butter, tablespoon by tablespoon until incorporated.
Step 4
Scrape the dough out onto a clean, dry, un-floured countertop. Knead using the stretch and fold technique. Use one hand to hold the half of the dough closest to you. Use the other hand to stretch the other half of the dough away. Fold the stretched dough back towards you on top of itself. Rotate 90°. Repeat until the dough is relatively smooth and no longer sticky. If the dough becomes difficult to stretch, let it rest 5 minutes, then resume kneading. This process may take 15-30 minutes.
Step 5
Other than the dough becoming smooth and less sticky, you can check it by doing a “windowpane test.” Take a golfball-size portion of dough and stretch it between your fingers. If you can see light through and dough does not tear apart, it’s properly kneaded.
Step 6
Place the dough in a lightly oiled bowl and cover with a piece of oiled plastic wrap to rise for about 1 hour. The dough should double in size.
Step 7
Remove from the bowl and divide into 12 equal pieces. A kitchen scale helps here. Form each piece into a ball and place in a greased 13x9” pan. Cover with a piece of oiled plastic wrap to rise for 40 minutes.
Step 8
Once the rolls have risen, bake in the oven for 25-30 minutes until lightly golden. Remove from the oven. While still warm, brush with lemon paste and sprinkle with sugar.
Step 9
Serve warm or at room temperature. Rolls may be stored wrapped in foil at room temperature.