Glazed Lemon Pull-Apart Rolls Recipe

Oh, these Glazed Lemon Pull-Apart Rolls! Let me tell you, they are more than just a recipe; they are an experience. From the moment the citrusy aroma fills your kitchen to the satisfying tear of a warm, gooey roll, these treats are pure joy. My family absolutely devours them. Weekends in our house have taken on a new, brighter meaning ever since these lemony clouds of deliciousness entered our lives. The kids love helping to roll the dough and brush on the glaze, and the adults? Well, we just love eating them. The perfect balance of tangy lemon and sweet glaze, combined with the soft, buttery layers of dough, creates a symphony of flavors and textures that is simply irresistible. If you’re looking for a recipe to impress brunch guests, brighten a gloomy day, or simply treat yourself, look no further. These Glazed Lemon Pull-Apart Rolls are guaranteed to become a new favorite in your home, just like they have in mine. Get ready to experience baking bliss!

Ingredients

To create these delightful Glazed Lemon Pull-Apart Rolls, you will need the following ingredients. We’ve broken them down into categories for ease of shopping and preparation:

For the Dough:

• All-Purpose Flour: 4 ½ cups (about 540 grams), plus more for dusting. Using all-purpose flour provides the right balance of gluten for a tender yet structured roll.
• Granulated Sugar: ½ cup (100 grams). Sugar not only adds sweetness but also feeds the yeast and contributes to the dough’s browning.
• Instant Yeast: 2 ¼ teaspoons (one packet). Instant yeast is convenient and reliable, allowing for a quicker rise compared to active dry yeast.
• Salt: 1 teaspoon. Salt is crucial for controlling yeast activity and enhancing the flavors of the dough.
• Milk: 1 cup (240 ml), lukewarm (about 105-115°F or 40-46°C). Lukewarm milk activates the yeast and adds richness to the dough. Dairy milk is recommended for the best flavor and texture, but non-dairy alternatives can be used (see tips section).
• Water: ¼ cup (60 ml), lukewarm (about 105-115°F or 40-46°C). Water helps to hydrate the flour and activate the yeast.
• Unsalted Butter: ½ cup (1 stick or 113 grams), melted and slightly cooled. Melted butter adds moisture and flavor to the dough, contributing to its tenderness.
• Eggs: 2 large. Eggs add richness, structure, and color to the dough.

For the Lemon Filling:

• Unsalted Butter: ½ cup (1 stick or 113 grams), softened. Softened butter is essential for creating a spreadable and flavorful filling.
• Granulated Sugar: ½ cup (100 grams). Sugar sweetens the filling and caramelizes slightly during baking, adding depth of flavor.
• Lemon Zest: 2 tablespoons, from about 2 large lemons. Fresh lemon zest provides the bright, zesty lemon flavor that is the star of these rolls. Be sure to zest only the yellow part of the lemon, avoiding the bitter white pith.

For the Lemon Glaze:

• Powdered Sugar: 2 cups (240 grams). Powdered sugar creates a smooth, sweet glaze that coats the rolls beautifully.
• Fresh Lemon Juice: ¼ cup (60 ml), from about 1-2 lemons. Fresh lemon juice provides the tangy, citrusy element in the glaze, balancing the sweetness.
• Milk or Water: 2-4 tablespoons, to adjust consistency. Milk or water thins the glaze to the desired pouring consistency. You can use more or less depending on how thick you prefer your glaze.
• Lemon Zest: 1 teaspoon (optional, for extra lemon flavor and visual appeal). Adding lemon zest to the glaze enhances the lemon flavor and adds flecks of color.

Instructions

Follow these step-by-step instructions to bake your own batch of irresistible Glazed Lemon Pull-Apart Rolls:

Step 1: Prepare the Dough

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt. Whisking ensures that the dry ingredients are evenly distributed, which is important for consistent dough development.
2. Warm Liquids and Butter: In a separate microwave-safe bowl or saucepan, combine the lukewarm milk, lukewarm water, and melted butter. Ensure the liquids are lukewarm (not hot) to avoid killing the yeast. If using a saucepan, heat gently over low heat.
3. Combine Wet and Dry Ingredients: Pour the warm liquid mixture into the bowl with the dry ingredients. Add the eggs.
4. Mix and Knead: Using a wooden spoon or a stand mixer fitted with a dough hook, mix the ingredients until a shaggy dough forms. If using a stand mixer, knead on low speed for 8-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes, until the dough is smooth, elastic, and slightly tacky. The dough should pull away from the sides of the bowl and be smooth to the touch. Proper kneading develops the gluten, which is essential for the texture of the rolls.
5. First Rise (Bulk Fermentation): Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. A warm environment (around 75-80°F or 24-27°C) is ideal for yeast activity. The first rise allows the yeast to ferment, producing carbon dioxide and creating air pockets that give the rolls their light and airy texture.

Step 2: Prepare the Lemon Filling

1. Cream Butter and Sugar: In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or a wooden spoon. Creaming incorporates air, which makes the filling lighter and easier to spread.
2. Add Lemon Zest: Stir in the lemon zest until well combined. The lemon zest infuses the butter and sugar mixture with its fragrant citrus oil.

Step 3: Shape and Fill the Rolls

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or a similar sized round or square pan. Greasing prevents the rolls from sticking.
2. Roll Out Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches. Aim for an even thickness for uniform baking.
3. Spread Filling: Evenly spread the lemon filling over the entire surface of the dough rectangle, leaving a small border along one long edge for sealing.
4. Roll Up Dough: Starting from the long edge opposite the border, tightly roll up the dough into a log, similar to making cinnamon rolls. Rolling tightly helps create the layers in the pull-apart rolls.
5. Cut into Slices: Using a sharp knife or bench scraper, cut the log into 12-15 equal slices. Each slice will become one pull-apart roll.
6. Arrange in Pan: Arrange the roll slices, cut side up, in the prepared baking pan. They can be placed snugly together as they will expand during the second rise and baking.

Step 4: Second Rise (Proofing)

1. Second Rise: Cover the pan with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for 30-45 minutes, or until they are puffy and almost doubled in size. This second rise, or proofing, is crucial for achieving light and fluffy rolls.

Step 5: Bake the Rolls

1. Bake: Bake in the preheated oven for 25-30 minutes, or until the rolls are golden brown on top and cooked through. A toothpick inserted into the center roll should come out clean. Baking time may vary slightly depending on your oven.
2. Cool Slightly: Let the rolls cool in the pan for about 10-15 minutes before glazing. Slight cooling prevents the glaze from melting completely and running off.

Step 6: Prepare and Apply the Lemon Glaze

1. Whisk Glaze Ingredients: While the rolls are cooling, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar, fresh lemon juice, and milk or water (starting with 2 tablespoons and adding more as needed) until smooth and desired consistency is reached. Add optional lemon zest if desired. The glaze should be pourable but not too thin.
2. Glaze Rolls: Generously drizzle the lemon glaze over the warm rolls, allowing it to seep into all the crevices. The warmth of the rolls helps the glaze to melt slightly and adhere better.

Step 7: Serve and Enjoy!

1. Serve Warm: Serve the Glazed Lemon Pull-Apart Rolls warm for the best flavor and texture. They are best enjoyed fresh but can be stored and reheated (see tips section).

Nutrition Facts

(Estimated, per serving. Nutritional values can vary based on specific ingredient brands and portion sizes.)

• Servings: 12-15 rolls
• Serving Size: 1 roll
• Calories per Serving: Approximately 350-400 calories

Approximate Nutrition Information per Serving:

• Calories: 350-400 kcal
• Fat: 15-20g
  • Saturated Fat: 8-10g
• Cholesterol: 50-60mg
• Sodium: 200-250mg
• Carbohydrates: 45-55g
  • Sugar: 25-30g
  • Fiber: 1-2g
• Protein: 5-7g

Disclaimer: Nutritional information is an estimate and should be used as a general guide. For precise nutritional information, use a nutrition calculator with the specific brands and measurements of ingredients used.

Preparation Time

• Prep Time: 45 minutes (includes active time for dough making, filling, and shaping)
• Rise Time (First Rise): 1-1.5 hours
• Rise Time (Second Rise): 30-45 minutes
• Bake Time: 25-30 minutes
• Total Time: Approximately 2.5 – 3 hours

How to Serve

Glazed Lemon Pull-Apart Rolls are incredibly versatile and can be enjoyed in various ways. Here are some serving suggestions:

• Breakfast/Brunch:
  • Serve warm alongside fresh fruit, yogurt, and a cup of coffee or tea.
  • Pair with a savory breakfast dish like scrambled eggs or bacon for a balanced brunch spread.
  • Offer as part of a larger brunch buffet with other pastries and savory options.
• Dessert:
  • Enjoy as a sweet treat after dinner.
  • Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
  • Pair with a light dessert wine or a glass of milk.
• Snack/Tea Time:
  • Perfect for an afternoon snack or with a cup of tea.
  • Bring to potlucks, picnics, or gatherings as a crowd-pleasing treat.
  • Enjoy as a special weekend treat for yourself or your family.
• Special Occasions:
  • Ideal for holidays like Easter, Mother’s Day, or Christmas brunch.
  • Impress guests at birthday parties or celebrations.
  • A thoughtful homemade gift for friends and neighbors.

Additional Tips for Perfect Lemon Pull-Apart Rolls

1. Use Fresh Lemon Zest and Juice: Freshly zested lemon and squeezed lemon juice are key to the bright, vibrant lemon flavor. Avoid using bottled lemon juice or pre-zested lemon, as they lack the same fresh aroma and taste. Zest the lemons before juicing them for easier handling.
2. Don’t Over-Knead or Under-Knead: Kneading the dough properly is crucial for gluten development. Over-kneading can result in tough rolls, while under-kneading can lead to flat, dense rolls. Knead until the dough is smooth and elastic, but still slightly tacky. If using a stand mixer, be mindful of the kneading time and check the dough’s texture.
3. Proper Rising Temperatures: Yeast thrives in warm environments. Ensure your rising place is warm (but not hot) to encourage proper proofing. A slightly warm oven (turned off), a sunny spot in your kitchen, or even placing the bowl in a warm water bath can help. Avoid drafts and cold temperatures, which can slow down or inhibit the yeast activity.
4. Customize the Glaze: Adjust the consistency and flavor of the glaze to your liking. For a thinner glaze, add more milk or lemon juice. For a thicker glaze, use less liquid or add more powdered sugar. You can also experiment with adding other citrus zests like orange or lime to the glaze for a different flavor profile.
5. Storage and Reheating: Store leftover Glazed Lemon Pull-Apart Rolls in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. To reheat, gently warm them in a low oven (around 250°F or 120°C) for 5-10 minutes, or microwave individual rolls in short bursts until warmed through. Reheating in the oven will help retain their texture better than microwaving.

Frequently Asked Questions (FAQ)

Q1: Can I use active dry yeast instead of instant yeast?
A: Yes, you can substitute active dry yeast for instant yeast. However, you will need to proof the active dry yeast first. Dissolve the active dry yeast and a teaspoon of sugar in the lukewarm water from the recipe. Let it stand for 5-10 minutes until foamy. Then, proceed with the recipe, adding the yeast mixture along with the milk and melted butter. The rise time might also be slightly longer with active dry yeast.

Q2: Can I make these rolls ahead of time and bake them later?
A: Yes, you can prepare the rolls up to the second rise stage and then refrigerate them overnight. After shaping and placing the rolls in the pan for the second rise, cover them tightly with plastic wrap and refrigerate. In the morning, remove them from the refrigerator and let them come to room temperature and finish the second rise (this may take longer than the original 30-45 minutes since they are cold). Then bake as directed. This is a great option for preparing for brunch in advance.

Q3: Can I freeze Glazed Lemon Pull-Apart Rolls?
A: Yes, you can freeze baked Glazed Lemon Pull-Apart Rolls. Allow the rolls to cool completely after baking, then freeze them unglazed in an airtight container or freezer bag for up to 2-3 months. When ready to serve, thaw them overnight in the refrigerator or at room temperature. Reheat them gently in a low oven and then glaze them with freshly made lemon glaze before serving for the best taste and texture. You can also freeze unbaked rolls after the second rise; thaw in the refrigerator overnight and bake as directed.

Q4: Can I use non-dairy milk instead of cow’s milk?
A: Yes, you can substitute non-dairy milk like almond milk, soy milk, oat milk, or coconut milk for cow’s milk in this recipe. Choose unsweetened and unflavored non-dairy milk for the best results. Keep in mind that the flavor and texture may be slightly different. Oat milk and soy milk are often recommended as good substitutes in baking due to their similar protein content and texture to cow’s milk.

Q5: My glaze is too thick/too thin. How do I fix it?
A: If your glaze is too thick, gradually add more lemon juice or milk, one tablespoon at a time, whisking until you reach the desired consistency. If your glaze is too thin, gradually add more powdered sugar, one tablespoon at a time, whisking until it thickens. It’s always best to start with less liquid and add more as needed to achieve the perfect pourable consistency.

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