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Sweet Lemon Rolls

Lemon sweet rolls made with Meyer lemon juice and zest, the dough can be made into crescent rolls, or parkerhouse rolls, or cinnamon rolls - 1 dough 3 ways
Prep Time2 hrs
Cook Time12 mins
Total Time2 hrs 12 mins
Course: Breads
Servings: 3 dozen
Author: Ellen

Ingredients

  • 2 cups scalded milk (cooled)
  • 1 cup white sugar
  • 1/2 cup oil
  • 3 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/2 tsp cardamon
  • 6 3/4 tsp yeast (or 3 pkgs yeast)
  • 1/2 cup warm water
  • 2 eggs (fork beaten)
  • 1/3 cup lemon juice
  • zest from 1 lemon
  • 7 1/2 to 8 cups all purpose flour
  • 1/2 cup butter (melted)
  • 1/4 cup lemon sugar (or white sugar)
  • 1/4 cup dried sugar lemon peel (or zest of one lemon)
  • 1/4 cup brown sugar

Lemon Glaze

  • 2 cups powdered sugar
  • 1/4 cup butter (softened)
  • 3 - 5 TBS milk (depending on thickness)
  • zest from 1 lemon
  • juice from 1/2 lemon

Instructions

  • Heat your milk for a minute or two in the microwave in a microwave proof bowl, let cool
  • Dissolve the yeast in the 1/2 cup warm water, set aside to become all bubbly (about 2 to 5 minutes)
  • In a large bowl, mix the milk, sugar, oil, and 3 tsp salt - stir until sugar is dissolved
  • Add 2 cups of flour and mix in
  • Add the 2 eggs and mix together well
  • Add the lemon juice and zest to the dough and mix in - I use a large wooden spoon
  • Add the yeast, mix
  • Continue to add the flour 1 cup at a time and mixing after each cup - the last 2 cups add 1/2 cup at a time until the dough is the consistency of a sticky but not wet or dry dough
  • Cover and let rise in a warm area until double - about 1 to 1 1/2 hours
  • Once the dough is doubled, divide into thirds
  • At this point you need to choose if you are making crescent rolls, lemon parkerhouse rolls, or lemon cinnamon rolls, or all 3
  • Lightly flour a flat surface to roll the dough out on
  • For crescent rolls - roll dough into a large 14' diameter circle, spread 1/4 softened butter over the top, cut like a pizza, from the wide end of the triangle start to roll up to the tip, curve like a crescent and place on a greased cookie sheet
  • For the parkerhouse rolls - roll dough into a large rectangle about 14" x 14", spread melted butter over the top, sprinkle with the brown sugar, lemon sugar or zest, and dried lemon peel, cut into 8 even strips, lay 4 strips on top of each other and cut across into 6 squares, place each 4 layer square into a greased muffin tin, repeat with the rest of the 4 strips
  • For the cinnamon rolls - follow the parkerhouse roll instructions but stop before cutting, from a long end start to roll up like a log, cut across the width into 12 even pieces and place each roll into a greased 9 x 12 pan
  • Preheat oven to 375 degrees
  • Cover all the rolls and let rise again for about 30 minutes until doubled
  • Bake for 8 to 12 minutes until lightly browned
  • Glaze cinnamon rolls and /or parkerhouse rolls if desired

Lemon Glaze

  • In a medium bowl, whisk together sugar, butter, zest, and 2 TBS milk
  • Add juice 1 TBS at a time, whisk inbetween each add
  • Continue to add 1 TBS at a time milk or lemon juice until glaze is medium to thin consistency
  • Drizzle over lemon rolls as desired