Lemon Butterflake Rolls

As you can see I’m still on a citrus kick, mostly because I acquired three pounds of lemons and I’ve been having fun working my way through them. One of the dishes I’ve loved since I was little was sweet rolls with a citrus filling and this recipe is both simple and scrumptious. We use Ultra Gel in the bread dough as a way to help hold the moisture and because it enhances yeast growth. In the filling again it holds everything together. If you have fresh berries on hand they can be crumbled in with the sugar filling for a tart fruit burst, or a scoop of raspberry jam in the cream cheese glaze is to die for. ๐Ÿ™‚

lemon butterflake rolls

Lemon Butterflake Rolls

modified from Grandma Cornaby’s original recipe

1/2 cup warm water (around 102-102 F)

1 Tablespoon yeast

1/4 tsp Ultra Gel

1/4 tsp sugar

1/2 cup lukewarm milk

1/2 cup sugar

1/2 cup butter, softened

1 tsp kosher salt

2 eggs

4 cups flour (I like using half whole wheat and half bread flour)

2 Tablespoons Ultra Gel

Lemon sugar

1 cup sugar

2 tsp lemon zest

1-2 Tablespoons lemon juice – you don’t want it too wet. Mixture should be only lightly moist.

Dissolve yeast, small amount of Ultra Gel and sugar in warm water and let foam for 10 minutes. In a large bowl or the bowl of your stand mixer combine milk, sugar, butter, salt, eggs and 2 cups flour. Beat until smooth. Add in foamed yeast mixture. Mix in enough remaining flour until you have a soft, slightly sticky dough. Turn dough onto lightly floured surface and knead until smooth and elastic, about five minutes. Place in greased bowl and allow to rise in a warm place until doubled in size, 1-2 hours. Punch down dough and allow to rest for 15 minutes. Split into two balls. On lightly floured surface roll out first ball until you have a sheet as square as possible and 1/4 inch thick. Spread with butter and lemon sugar. Using a pizza cutter cut sheet into squares approximately 2 inches long and 1 inch wide. Stack four squares and place horizontally into greased muffin tins. Continue process with second ball until all dough is used. Let rolls rest for ten minutes and bake at 250 for 15-20 minutes until golden brown and bubbly.

Remove from oven and let sit for 5 minutes before removing from tins. Cool and glaze with cream cheese glaze.

This recipe yields about 24 rolls.

Cream Cheese Glaze

4 ounces neufchatel cream cheese

1/4 cup softened butter

1 tsp vanilla

1/2 tsp kosher salt

1 Tablespoon Ultra Gel

1-2 pounds confectioners sugar

Milk as needed

Beat together cream cheese, butter, vanilla, salt and Ultra Gel. Add confectioners sugar (powdered sugar) 1-2 Tbl at a time until desired consistency is reached. Add a little milk as necessary if mixture gets too thick. Glaze sweet rolls, muffins, etc. Store any unused portion in the refrigerator.

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