If you are on the hunt for a bright, tangy, and irresistibly soft treat, then you have to try this Meyer Lemon Sweet Rolls Recipe. These rolls combine the delicate sweetness of fluffy dough with the unique citrus zing of Meyer lemons, making every bite a sunny celebration. Whether you’re baking for a cozy brunch or a special occasion, these sweet rolls deliver an unforgettable flavor profile that feels both refreshing and indulgent. Trust me, once you make these, they’ll become your new go-to dessert or breakfast delight.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Meyer Lemon Sweet Rolls Recipe plays a crucial role, from the moisture and richness of the butter and eggs to the brightness of fresh Meyer lemon juice and zest. The balance of sugar and salt ensures your rolls are perfectly sweet but not overpowering. Let’s take a closer look at these simple essentials.
- Warm water: Activates the yeast to create that fluffy, tender dough.
- Active dry yeast: The magic starter for rise and lightness in the rolls.
- Granulated sugar (divided): Sweetens the dough and the luscious filling.
- Shortening (butter-flavored preferred): Adds richness and a tender crumb to the dough.
- Kosher salt: Balances sweetness and enhances flavor.
- Whole milk: Adds moisture and richness, making the dough soft.
- Large eggs: Provide structure and richness to the dough.
- All-purpose flour (divided): The base for the dough, giving it structure and chew.
- Butter: Used in the filling and glaze for creamy richness and flavor depth.
- Meyer lemon juice (fresh squeezed): Brings a bright citrus punch that defines this recipe.
- Meyer lemon zest: Adds aromatic oils and intense lemon flavor for that wow factor.
- Powdered sugar (divided): Creates a sweet, smooth glaze that finishes the rolls perfectly.
How to Make Meyer Lemon Sweet Rolls Recipe
Step 1: Activate the Yeast
Start by warming your water to about 105-110 degrees Fahrenheit. It should feel like a baby’s bath water—not too hot or cold. Stir in your yeast along with a portion of the sugar and watch for bubbles within 5 minutes. This proofing ensures your yeast is alive and ready, which is the first essential step to fluffy rolls.
Step 2: Mix the Dough Ingredients
Combine the remaining sugar, shortening, salt, milk, eggs, and a portion of the flour in a large bowl or stand mixer. This creates a creamy base with the right balance of moisture and fat, critical for softness and flavor in the final rolls.
Step 3: Add Yeast Mixture and Remaining Flour
Incorporate the bubbly yeast mixture into your dough batter, then gradually add the rest of the flour. Use a dough hook or your hands to knead, aiming for a smooth but sticky dough. This stage is key for developing gluten, which gives your rolls their wonderful chewy structure.
Step 4: Chill the Dough
Cover the dough and chill it for at least 30 minutes—or overnight if you prefer. This resting period lets the flavors meld and makes the dough easier to roll out later, setting you up for success with your filling and rolling.
Step 5: Prepare the Meyer Lemon Filling
Zesting and juicing the Meyer lemons properly is a labor of love but absolutely essential to the signature flavor. Combine softened butter, sugar, fresh Meyer lemon juice, and then cook over medium-high heat until thick and syrupy. Cooling it in an ice bath while stirring helps achieve the perfect consistency that spreads beautifully and doesn’t seep too much during baking.
Step 6: Roll, Fill, and Shape the Rolls
Roll your chilled dough into a large rectangle, then dollop and spread the lemon filling evenly. Roll the dough tightly from the long side, seal, and slice into portions. Don’t worry if the dough is sticky or the edges aren’t perfect; the taste makes it all worthwhile!
Step 7: Bake to Golden Perfection
Arrange your rolls in a greased pan, let them rest briefly, then bake at 375 degrees Fahrenheit. Watch carefully from the 25-minute mark and cover with foil to avoid over-browning while baking through. Use a thermometer or lightly lift a roll to check doneness—it’s worth the extra care for that perfectly baked texture.
Step 8: Make and Drizzle the Meyer Lemon Glaze
While the rolls cool slightly, whip up a tangy glaze with softened butter, powdered sugar, Meyer lemon juice, and zest. Drizzle generously for an irresistible, glossy finish, saving some for guests who love an extra zingy touch on top of their warm, fresh rolls.
How to Serve Meyer Lemon Sweet Rolls Recipe
Garnishes
To make the rolls even more inviting, sprinkle a little extra Meyer lemon zest on top of the glaze for a vibrant color pop and that fresh citrus scent as you serve. A light dusting of powdered sugar can add a snowy sweetness that’s just charming.
Side Dishes
Pair these sweet rolls with crisp, fresh fruit like berries or a lightly dressed green salad to balance their richness. A dollop of Greek yogurt or a mild cream cheese spread also complements the lemon flavor without overpowering it.
Creative Ways to Present
For a brunch spread, arrange rolls on a pretty platter topped with edible flowers or lemon slices. Serve alongside freshly brewed tea or coffee to elevate your gathering. You can also cut rolls into halves and turn them into mini sliders with a touch of mascarpone for a sophisticated twist.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Meyer Lemon Sweet Rolls covered tightly at room temperature for up to three days. This helps maintain their softness without drying them out. If you want to keep them longer, refrigeration is your friend but be sure to warm before serving.
Freezing
You can freeze the baked rolls, either plain or glazed. Wrap them well in plastic wrap and foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge and reheat gently for that fresh-baked charm.
Reheating
Warm your rolls individually in the microwave for 15-20 seconds or in a low oven to revive that fresh-out-of-the-oven softness. Adding a tiny pat of butter on top before warming can enhance the melty, luscious flavor experience.
FAQs
Can I use regular lemons instead of Meyer lemons?
While regular lemons will work in a pinch, Meyer lemons have a sweeter, less acidic flavor that truly defines the taste of this recipe. If you substitute, consider reducing the sugar slightly to balance the tartness.
Why does the dough feel very sticky?
This dough is naturally sticky due to the high moisture content and the shortening used. That stickiness means the dough will be wonderfully soft once baked. Using enough flour during kneading and rolling helps manage it without sacrificing texture.
Can I make this recipe vegan or dairy-free?
It’s tough because this recipe relies heavily on butter, milk, and eggs for its texture and flavor. However, you can experiment with plant-based milk, vegan butter, and egg replacers, though the results might be slightly different from the traditional rolls.
How can I tell when the rolls are fully baked?
The best way is to check the internal temperature with a thermometer; 190 degrees Fahrenheit signals they’re done. If you don’t have one, gently lifting the edge of a roll to see a golden-brown bottom is your next best indicator.
Is it okay to chill the dough overnight?
Absolutely! Chilling overnight actually helps develop more complex flavors and makes the dough easier to handle. Just be sure to bring it to room temperature before rolling out for best results.
Final Thoughts
Making this Meyer Lemon Sweet Rolls Recipe is like inviting a little sunshine into your kitchen. Every bite bursts with bright citrus happiness, wrapped in tender, buttery dough. Whether you’re treating yourself or impressing guests, these rolls promise smiles and satisfied taste buds. Give this recipe a try—you’ll wonder how you ever lived without them!
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Meyer Lemon Sweet Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 rolls
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Description
Meyer Lemon Sweet Rolls are a delightful twist on classic sweet rolls, featuring a bright and tangy lemon filling made from fresh Meyer lemons. These soft, sticky rolls are rolled with a luscious lemon butter filling, baked until golden brown, and topped with a tangy lemon glaze. Perfect for breakfast or brunch, they offer a refreshing citrus flavor balanced by sweetness and buttery richness.
Ingredients
Dough
- 6 tablespoons warm water (105-110°F)
- 3 tablespoons active dry yeast
- 2/3 cup granulated sugar (divided)
- 6 tablespoons shortening (butter-flavored preferred)
- 2 teaspoons kosher salt
- 1 & 1/2 cups whole milk
- 2 large eggs
- 5 cups all-purpose flour (spooned and leveled, divided)
Filling
- 3/4 cup butter (1 & 1/2 sticks)
- 1 & 1/2 cups granulated sugar
- 3/4 cup fresh squeezed Meyer lemon juice
- 3 tablespoons Meyer lemon zest
Glaze
- 3 tablespoons very soft butter
- 3 cups powdered sugar (divided)
- 1/2 cup Meyer lemon juice
- 2 tablespoons Meyer lemon zest
Instructions
- Activate yeast: Pour 6 tablespoons of warm water (105-110°F) into a small bowl or glass measuring cup. Stir in 3 tablespoons active dry yeast and 1/3 cup of sugar. Let sit for 5 minutes until bubbly to ensure yeast is active.
- Prepare dough mixture: In a large bowl or stand mixer, combine the remaining 1/3 cup sugar, 6 tablespoons shortening, 2 teaspoons kosher salt, 1 & 1/2 cups whole milk, 2 eggs, and 2 cups of flour. Beat together until mixed.
- Add yeast and flour: Stir in the bubbly yeast mixture. Then add the remaining 3 cups flour one cup at a time. If using a stand mixer, switch to the dough hook.
- Knead dough: Knead the dough by hand or with the dough hook for 5-7 minutes until smooth and elastic. The dough will be very sticky.
- Chill dough: Cover and chill the dough for at least 30 minutes, or optionally overnight, to relax the gluten.
- Prepare lemon filling: Zest and juice Meyer lemons to get about 1 & 1/2 cups juice and 5 tablespoons zest. In a medium saucepan over medium-high heat, combine 3/4 cup butter, 1 & 1/2 cups sugar, and 3/4 cup fresh lemon juice. Stir until butter melts and sugar dissolves. Bring to a rolling boil and maintain for 8-9 minutes until mixture lightens and thickens slightly.
- Cool filling: Remove pan from heat and place it in an ice bath without letting water enter the mixture. Stir every 1-2 minutes for 5-10 minutes until thickened and slightly warm. Stir in 2 tablespoons lemon zest and set aside.
- Preheat oven and prepare pan: Preheat oven to 375°F. Grease a 9×13 inch baking pan with butter or nonstick spray.
- Roll out dough: Roll chilled dough into an 18 x 22 inch rectangle.
- Spread filling: Dollop lemon filling evenly over the dough and spread it to the edges using a spatula.
- Form rolls: Roll the dough from the long edge tightly, sealing the edges with fingertips.
- Slice rolls: Using a sharp serrated knife, trim about an inch from each end of the log and discard or bake separately. Slice the log into 12 rolls by cutting it in halves and quarters, then each quarter into three.
- Arrange and rest: Place the rolls into the prepared pan. Cover with a tea towel and let rest for 10 minutes.
- Bake rolls: Bake at 375°F for 35-40 minutes. At 25 minutes, cover rolls with foil to prevent over-browning. Use an instant-read thermometer to check for an internal temperature of 190°F indicating doneness.
- Cool slightly: Remove rolls from oven and let cool for 10 minutes before glazing.
- Make glaze: In a medium bowl, beat 3 tablespoons very soft butter with 1 cup powdered sugar, then stir in 1/2 cup Meyer lemon juice. Add remaining powdered sugar 1 cup at a time until desired consistency and flavor are achieved. Stir in or reserve 2 tablespoons lemon zest for garnish.
- Glaze rolls: Drizzle glaze over rolls, reserving some for guests if desired. Optionally, sprinkle reserved zest over the top.
- Serve: Serve rolls warm. Leftovers can be reheated in the microwave.
- Store: Store rolls covered at room temperature for up to 3 days, then refrigerate.
Notes
- The dough is very sticky; use a stand mixer with dough hook or knead carefully by hand.
- Chilling the dough overnight enhances flavor and texture but is optional.
- Use fresh Meyer lemons for best citrus flavor and aroma.
- Use an instant-read thermometer to check doneness for perfectly baked rolls.
- If slicing the dough log is difficult, briefly chill in fridge or freezer to firm up.
- Glaze sweetness and consistency can be adjusted by adding powdered sugar gradually.
- These rolls are best served warm but can be reheated.
