Ingredients
For the Dough:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 cup warm milk (about 110°F/45°C)
- 1/4 cup unsalted butter, melted
- 1 egg
For the Lemon Poppy Seed Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- Zest of 2 lemons
- 2 tbsp lemon juice
- 2 tbsp poppy seeds
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1/2 tsp vanilla extract (optional)
Instructions
Make the Dough:
In a large bowl, combine flour, yeast, sugar, and salt.
Add in warm milk, melted butter, and egg. Mix until a soft dough forms.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
Prepare the Filling:
In a bowl, mix softened butter, sugar, lemon zest, lemon juice, and poppy seeds until creamy.
Assemble the Rolls:
Roll out dough into a large rectangle (about 12×18 inches).
Spread the lemon poppy seed filling evenly over the dough.
Starting from the long edge, roll the dough into a log and cut into 12 rolls.
Place rolls in a greased 9×13-inch baking dish. Cover and let rise again for 30 minutes.
Bake:
Preheat oven to 350°F (175°C).
Bake the rolls for 20–25 minutes or until golden brown.
Add the Glaze:
Mix powdered sugar, lemon juice, and vanilla (if using) until smooth.
Drizzle over warm rolls.
Tip: These rolls taste amazing warm and pair perfectly with tea or coffee!
Would you like a no-yeast or quick-bake version too?