lemon one of my favourite ingredients in sweet recipes, i love any thing that has lemon in it.
i have a few lemons that needed using up so i made these lemon rolls and they were so good.
my dad was visiting from France and insisted on taking a few with him when he left.
500g white flour (approx 3 and 3/3 cups)
1/2 tsp salt
15g caster sugar (approx 3 tbsp)
1 sachet fast action yeast
200ml warm water
1 small egg beaten
40g unsalted butter softened (3 tbsp)
2 to 3 tbsp of poppy seeds as desired
in the bowl of a stand mixer add the flour, salt, yeast, sugar, butter and beaten egg, pour in the milk and start mixing with the dough hook while pouring in the water, after two minutes of mixing add the poppy seeds and continue to mix it until it is smooth,
in a stand mixer knead for 5 minutes or if kneading by hand knead for about 10 minutes until elastic.
place in an oiled bowl and cover with cling film and leave to rise for 1 to 2 hours
knock out the air and roll the dough out into a large rectangle, brush over some softened butter, then sprinkle over some caster sugar and grate the zest of a lemon over it being sure to cover the whole thing. (i didn’t measure the quantities i just sprinkled it so it was lightly covered.)
roll from the shortest side across to make larger buns like i did or from the widest side to make smaller ones but and get more buns.
let the buns rest for 40 minutes until doubled in size
preheat the oven to 180c 350f
bake for 25 minutes until golden
for frosting mix
175g cream cheese (1/2 cup)
100g icing sugar (1 cup)
juice or half a lemon
mix together until smooth but runny and pour over the buns then grate some lemon zest on top.
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