The Best Lemon Poppy Seed Rolls

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Heat the milk until it reaches 49–54°C (120–130°F), then pour it into a large bowl and sprinkle the yeast over it. Leave for 5 minutes.
2. Whisk in the sugar, salt, vanilla, room-temperature eggs and cooled melted butter until the eggs are well beaten. Add the lemon zest and poppy seeds and whisk to combine.
3. Gradually add the flour, about ½ cup at a time, starting with a whisk and then a spatula. Turn the dough onto a lightly floured surface once it forms a ball, using about 3½–3¾ cups of flour in total.
4. Knead for 3 to 6 minutes, adding flour in small amounts as needed. The dough should be very soft and just slightly sticky.
5. Return the smooth, elastic dough to the same bowl, cover with a clean towel and leave in a warm, draft-free spot for 1 to 1½ hours, until doubled.
6. Press the dough down gently and roll it on a floured surface into a rectangle about 46×51 cm (18×20 in). Spread the softened butter over it, then sprinkle with the sugar, poppy seeds and lemon zest.
7. Roll up tightly from the long side, sealing the edges. Cut the log in half, then cut each half into 6 pieces to make 12 rolls. Place them in a 25×35 cm (10×14 in) dish lined with parchment.
8. Cover and leave the rolls in a warm place for 30 to 45 minutes, until doubled. Meanwhile, preheat the oven to 177°C (350°F).
9. Bake for 10 minutes. Remove, pour a little warm half-and-half or whole milk over each roll, then bake for another 23 to 26 minutes, until deep golden on top.
10. While the rolls bake, beat the very soft cream cheese with the vanilla, salt, lemon zest and poppy seeds for about a minute until smooth. Add the cream and icing sugar and mix until creamy; add more cream for a thinner icing.
11. Spread the icing over the rolls as soon as they come out of the oven.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggLemonMilkCreamCream cheeseHalf & half