Zesty Sweet Breakfast Buns (Print Version)

# Ingredients:

→ Lemon Roll Dough

01 - 4 1/4 cups all-purpose flour (530g), plus additional flour for later
02 - 4 1/2 tsp or 2 packets instant dry yeast (14g, 1/2 oz.)
03 - 1 Tbsp + 1 tsp poppy seeds (optional)
04 - 1 tsp fine salt (6g)
05 - 1 cup buttermilk or whole milk (240g)
06 - 1/2 cup granulated sugar (100g)
07 - 1/2 cup unsalted butter, room temperature (113g)
08 - 2 large eggs, room temperature (112g)
09 - 2 Tbsp fresh lemon zest, or the zest of 2 large lemons (6g)

→ Lemon Roll Filling

10 - 1/2 cup granulated sugar (100g)
11 - 1/2 cup packed light brown sugar (100g)
12 - 2 Tbsp fresh lemon zest, or the zest of 2 large lemons (6g)
13 - 1/2 cup unsalted butter, softened (113g)

→ Lemon Icing

14 - 2 cups powdered sugar (250g)
15 - 1/4 cup fresh lemon juice (60g)
16 - 2 Tbsp unsalted butter, melted (28g)

→ Additional Topping

17 - Fresh lemon zest

# Instructions:

01 - Preheat your oven to 200°F (95°C). In a large bowl or the bowl of a stand mixer, combine 4 1/4 cups flour, the instant dry yeast, poppy seeds (if using), and salt. In a separate bowl, combine buttermilk, granulated sugar, and butter (cut into Tbsp-sized pieces). Heat for 1 minute in the microwave, then stir to combine. The butter should be mostly melted, and the mixture should feel warm but not hot to the touch.
02 - Slowly pour the warm buttermilk mixture into the dry ingredients and mix on medium speed with a dough hook or by hand. The dough should be quite sticky at this point. Mix in the eggs, one at a time, on medium-low speed until a sticky dough ball forms. Continue to mix for a couple of minutes until the dough becomes more elastic. Then mix in the lemon zest until incorporated.
03 - As the dough mixes, add additional flour 1 Tbsp at a time until the dough begins to leave the sides of the bowl (about 3 additional Tbsps of flour). The dough should feel tacky but not sticky. When you poke it with your finger, there should be no residue on your finger.
04 - Cover the bowl with plastic wrap or a towel and set aside to let the dough rest for 10-20 minutes. This will make it easier to roll out.
05 - In a medium-sized bowl, add granulated sugar, light brown sugar, and lemon zest. Massage the zest into the sugar with your fingertips to help release the oils. Add the softened butter to the mixture and whisk until combined, then set aside.
06 - Once the dough has rested, place it on a lightly floured surface and roll it into a large rectangle that's roughly 12 x 18 inches and about 1/2 cm thick. Spread the lemon roll filling over the dough, leaving 1/2 inch of dough on the long side of the rectangle uncovered. Then roll the dough horizontally toward the uncovered strip and cut 12 equal pieces using dental floss.
07 - Place the rolls in a greased or lined 9x13-inch pan. Turn the oven OFF, then cover the lemon rolls with foil and place them in the warm (but off) oven for about 30 minutes to rise. They should look puffier and have grown in size.
08 - Remove the rolls from the oven and take off the foil. Turn the oven back on and heat it to 350°F (175°C). Once preheated, bake the lemon rolls for 28-32 minutes or until golden brown.
09 - Whisk powdered sugar, fresh lemon juice, and melted butter until combined.
10 - Let the rolls cool for 10-20 minutes, then spoon the icing over the rolls and top with fresh lemon zest.

# Notes:

01 - Make sure you are using instant yeast! If using active dry yeast, activate it with warm water and sugar before adding it to the dough and allow for longer rising time.
02 - Use a ruler to make sure your dough is rolled out to the right size (12in x 18in) and cut into even pieces.
03 - Dental floss makes it easier to cut the rolls than a knife.
04 - If struggling to cut the rolls, chill the roll log in the fridge for 20-30 minutes to make cutting easier.
05 - Bake in a metal 9x13-inch pan if possible. If using glass, reduce temperature to 325°F (162°C).
06 - This recipe can be prepared the evening before and baked the following morning. Refrigerate the cut rolls in a greased pan, covered tightly. Take them out 1-2 hours before baking to warm up and rise.

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