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Ingredients
| active dry yeast: 2 1/2 tsp |
| 2% milk: 3/4 cup (warm) |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 1/4 cup |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 4 1/2 cups |
| salt: 1/2 tsp |
| whole nutmeg: 1/4 tsp |
| lemon zest: 1 Tbl |
| eggs: 2 |
| granulated sugar: 1 cup |
| whole nutmeg: 1/4 tsp |
| ginger (minced): 1/2 tsp |
| lemons: 1 (zested and juiced) |
| salted butter: 1 Tbl |
Sticky Lemon Rolls
Credit: Food.com
User rating:
-
Prep Time
120 min -
Cook Time
35 min -
Servings
12 serving(s)
Tags
- In a large mixing bowl, dissolve yeast in the warm milk, let set for 5 minute.
- Add the butter, sugar, vanilla and 1 cup of the flour.
- Stir in salt, nutmeg and and the lemon zest.
- Add eggs and the remaining flour. The dough will be soft and sticky.
- Knead with dough hook, or by hand for 5-7 minutes.
- Place dough into a large, greased bowl.
- Let rise for 1 hour.
- For the filling; mix sugar, nutmeg, ginger and zest. Mixture will be like wet sand.
- Stir in the lemon juice.
- Roll dough to 10x15 inches. Spread with softened butter and lemon mixture.
- Roll up tightly, and cut into 12 rolls.
- Let rise for about an hour, and bake in a 350 degree oven for 30-35 minute.
- Glaze with a lemon flavored powdered sugar icing.