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Lemon Poppy Seed Rolls

These Lemon Poppy Seed Rolls are made with a soft, fluffy milk bread dough, that is filled with a bright lemon poppy seed filling, and topped with a silky lemon cream cheese frosting. The rolls bake up light and pillowy, with a fresh citrus flavor that balances sweetness and tang perfectly. If you love bakery-style sweet rolls, that stays soft for days, then these are for you!
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Prep Time 2 hours 10 minutes
Cook Time 25 minutes
Total Time 2 hours 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 rolls

Equipment

Ingredients
 
 

DOUGH

TANGZHONG

  • 30 g all-purpose flour
  • 150 g whole milk

DOUGH

  • 90 g whole milk
  • 90 g water
  • 6 g instant yeast or 25 g fresh yeast
  • 50 g granulated sugar
  • 510 g all-purpose flour
  • 1 egg preferably 60 g egg with shell
  • 1 teaspoon salt
  • 100 g butter room temperature

LEMON POPPY SEED FILLING

  • 100 g sugar
  • zest of one lemon
  • 100 g butter room temperature
  • 1 tablespoon poppy seeds

LEMON CREAM CHEESE FROSTING

  • 35 g butter room temperature
  • 70 g cream cheese
  • 125 g powdered sugar
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract

Instructions
 

TANGZHONG

  • Start by making the tangzhong. Add the milk and flour to a small saucepan. Stir it together with a whisk until the flour has mixed together with milk. Then place it on the stove over medium-high heat. Keep constantly stirring until it becomes a thick paste, similarly to smooth mashed potatoes. Take it off the heat and add it to a flat surfaced bowl so it can cool down faster. Place it in the fridge to cool down so it becomes room temperature. It’ll take about 20-30 minutes.
    30 g all-purpose flour, 150 g whole milk

DOUGH

  • Heat up the milk and water until it’s lukewarm (37ºC). Crumble the fresh yeast into your mixing bowl and pour in the heated milk and water. With a spatula stir it together until the yeast has melted. (If you are use instant yeast, mix the yeast instead together with the flour before pouring over the milk and water mixture)
    90 g whole milk, 90 g water, 6 g instant yeast
  • Add the granulated sugar, all-purpose flour, tangzhong, egg and using the dough hook, mix the dough on low speed for 4 minutes.
    50 g granulated sugar, 510 g all-purpose flour, 1 egg
  • Continue on medium speed and add salt and the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough. Once the second part has incorporated, keep mixing the dough for 6-7 minutes. It should end up looking smooth and glossy.
    1 teaspoon salt, 100 g butter
  • Add the dough to a clean bowl, with a bit of vegetable oil, and cover the bowl with cling film and a tea towel. Place it in a warm room temperature area in your house. Let it rise for 1 hour. See FAQ above for overnight rising.

LEMON POPPY SEED FILLING

  • While the dough rises, mix together all of the ingredients until one paste and set it aside.
    100 g sugar, zest of one lemon, 100 g butter, 1 tablespoon poppy seeds

ASSEMBLING

  • After the first rise, it should now be double in size. Roll out your dough on a lightly floured surface into a large rectangle of around 30x38 cm/ 12x15 inches, with the longest side towards you. Spread the lemon poppy seed filling over the dough in an even layer with a spoon or offset spatula.
  • Use a pizza cutter, and cut 12, 3 cm/1.25 inch strips, on the long side, and gently roll each individually. Place them in a baking tray and let them rise for a second time on the kitchen counter for 40 minutes under some cling film and a tea towel.
  • Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
  • After the second rise, bake them for 24-26 minutes on the second lowest rack. For the last 8-10 minutes of the baking time, or when they start to become golden in colour, cover the rolls with aluminium foil, to prevent too much browning.
  • Let them cool down while making the frosting.

LEMON CREAM CHEESE FROSTING

  • In a mixing bowl, start by creaming the butter and cream cheese together for 1 minute with a hand mixer. Add the powdered sugar, lemon juice and vanilla extract to the bowl and mix it together until smooth and combined.
    35 g butter, 70 g cream cheese, 125 g powdered sugar, 1 teaspoon lemon juice, ½ teaspoon vanilla extract
  • Spread the frosting over the rolls while they are still warm. They are ready to be enjoyed.

Nutrition

Carbohydrates: 57gProtein: 6gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 352mgPotassium: 116mgFiber: 2gSugar: 22gVitamin A: 643IUVitamin C: 1mgCalcium: 55mgIron: 3mg
Keyword bread rolls, lemon, poppy seeds
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