Lemon Poppy Seed Rolls Recipe

Introduction

These Lemon Poppy Seed Rolls are soft, tender, and bursting with bright lemon flavor. Filled with tangy lemon curd and topped with a creamy lemon glaze, they make a delightful treat for breakfast or brunch. Perfect for anyone who loves a sweet and slightly tart pastry.

Ingredients

• 1 cup warm 2% milk (115°F / 8 ounces)
• 2 1/2 teaspoons instant dry yeast (7 grams)
• 2 large eggs (at room temperature)
• 1/2 cup salted butter, melted or softened (4 ounces)
• 1 teaspoon salt (5 grams)
• 1 tablespoon poppy seeds (9 grams)
• 1/2 cup granulated sugar (100 grams)
• 4 to 4 1/2 cups bread flour (520-585 grams, divided)
• 10 ounces lemon curd
• 1/2 cup heavy cream (4 ounces, for pouring over rolls)
• 1 1/2 cups powdered sugar (195 grams)
• 1 tablespoon salted butter, melted (14 grams)
• 1 to 2 tablespoons fresh lemon juice (15-30 grams)
• 1 to 2 tablespoons heavy cream (15-30 grams, for glaze consistency)

Instructions

1. Step 1: Pour the warm milk into the bowl of a stand mixer and sprinkle the yeast over the top.
2. Step 2: Add the eggs, melted butter, salt, poppy seeds, and sugar to the bowl.
3. Step 3: Add 4 cups of flour and mix with the beater blade just until the ingredients are barely combined. Let the mixture rest for 5 minutes to allow the flour to soak up the liquids.
4. Step 4: Remove the beater blade and attach the dough hook to the mixer. Scrape the dough into a ball.
5. Step 5: Knead the dough on medium speed for 5-7 minutes, adding up to 1/2 cup more flour if needed, until elastic and smooth. The dough should be tacky and slightly sticky but not wet.
6. Step 6: Lightly grease a large bowl, transfer the dough into it, and cover with a towel or wax paper.
7. Step 7: Place the bowl in a warm spot and allow the dough to rise until nearly doubled in size.
8. Step 8: Turn the dough onto a lightly floured surface and dust the top with a bit of flour.
9. Step 9: Roll out the dough with a floured rolling pin to a 24 by 15-inch rectangle. Spread the lemon curd evenly over the dough.
10. Step 10: Roll the dough tightly from the long edge, like a jelly roll. Cut into 12 slices and arrange them in a greased 10×15-inch baking pan.
11. Step 11: Cover the pan and let the rolls rise for 20 minutes while you preheat the oven to 375°F.
12. Step 12: Warm the heavy cream slightly and pour it evenly over the risen rolls.
13. Step 13: Bake for 25-27 minutes or until lightly golden and cooked through. Check at 20 minutes, covering with foil if they brown too quickly.
14. Step 14: Meanwhile, prepare the glaze by mixing powdered sugar, melted butter, and lemon juice in a bowl. Add heavy cream a tablespoon at a time until the glaze is drizzling consistency.
15. Step 15: Drizzle the glaze over the cooled rolls before serving.

Tips & Variations

• Use room temperature eggs for better dough texture and easier mixing.
• Keep the butter just melted or softened, not hot, to avoid killing the yeast.
• If you prefer a stronger lemon flavor, add lemon zest to the dough or glaze.
• Substitute heavy cream with whole milk for a lighter pour, though cream adds richness.
• These rolls freeze well—freeze after baking and thaw before glazing for easy make-ahead treats.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before serving. For longer storage, freeze the baked rolls (un-glazed) in a sealed bag or container for up to 3 months. Thaw completely before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a mixer?

Yes, you can mix and knead the dough by hand. Combine the ingredients, then knead on a floured surface for about 10 minutes until smooth and elastic.

What if I don’t have lemon curd?

You can substitute lemon jam, lemon marmalade, or a mixture of lemon juice and sugar as a filling. Keep in mind the texture and tartness might vary slightly.

Lemon Poppy Seed Rolls Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

These Lemon Poppy Seed Rolls are soft, sweet, and bursting with tangy lemon curd and crunchy poppy seeds. Perfect for breakfast or dessert, they combine a tender yeast dough with a bright lemon glaze for an irresistibly delightful treat.

• Author: Anna
• Prep Time: 25 minutes
• Cook Time: 27 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 rolls 1x
• Category: Bread & Rolls
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup warm 2% milk (115°F) (8 ounces)
• 2 1/2 teaspoons instant dry yeast (7 grams)
• 2 large eggs (at room temperature)
• 1/2 cup salted butter (melted or softened) (4 ounces)
• 1 teaspoon salt (5 grams)
• 1 tablespoon poppy seeds (9 grams)
• 1/2 cup granulated sugar (100 grams)
• 4 to 4 1/2 cups bread flour, divided (520–585 grams)

Filling

• 10 ounces lemon curd

Topping and Glaze

• 1/2 cup heavy cream (for pouring over risen rolls) (4 ounces)
• 1 1/2 cups powdered sugar (195 grams)
• 1 tablespoon salted butter (melted) (14 grams)
• 1–2 tablespoons fresh lemon juice (15–30 grams)
• 1–2 tablespoons heavy cream (15–30 grams)

Instructions

1. Activate Yeast: Pour the warm milk into the bowl of a stand mixer and sprinkle the instant dry yeast evenly over the top. Let it sit briefly to activate the yeast.
2. Combine Wet Ingredients: Add eggs, melted butter, salt, poppy seeds, and sugar to the yeast mixture in the bowl, blending the ingredients together gently.
3. Add Flour: Add 4 cups of bread flour initially and mix using the stand mixer’s beater blade until ingredients are just combined. Let the mixture rest for 5 minutes to allow the flour to absorb the liquids.
4. Prepare for Kneading: Scrape dough off the beater blade and remove it. Attach the dough hook to the mixer.
5. Knead Dough: Knead the dough on medium speed for 5-7 minutes, adding up to 1/2 cup more flour if needed until dough is elastic and smooth but still slightly tacky and sticking to the bowl sides.
6. First Rise: Place the dough in a greased large bowl and cover with a towel or wax paper. Set it in a warm spot until it nearly doubles in size.
7. Shape Dough: Turn the risen dough onto a lightly floured surface. Dust the top with a bit of flour and roll it out with a rolling pin into a 24 by 15 inch rectangle.
8. Add Filling: Spread the lemon curd evenly over the entire dough rectangle using a rubber spatula.
9. Roll and Slice: Starting from the long edge, roll the dough tightly like a jelly roll. Slice the roll into 12 even pieces and arrange them in a greased 10×15 inch baking pan.
10. Second Rise: Cover the pan and let the rolls rise for 20 minutes as the oven preheats to 375°F (190°C).
11. Add Cream: Warm the heavy cream slightly to remove chill and pour it over the risen rolls, letting it soak around and in between them.
12. Bake Rolls: Bake the rolls for 25-27 minutes until lightly golden and cooked through, checking at 20 minutes to prevent over-browning. Cover with foil if browning too quickly.
13. Prepare Glaze: While rolls cool, combine powdered sugar, melted butter, and lemon juice in a bowl. Add heavy cream gradually until glaze reaches a drizzling consistency.
14. Glaze and Serve: Drizzle the lemon glaze over the cooled rolls and serve.

Notes

• Ensure milk is warm but not hot (around 115°F) to properly activate yeast.
• The dough should remain slightly tacky; resist adding too much extra flour to keep rolls soft.
• Watch baking time carefully; oven temperatures and pan sizes may vary, which affects baking duration.
• Glaze can be adjusted by adding more or less heavy cream for desired consistency.
• For best flavor, allow rolls to cool slightly before glazing to prevent glaze from melting off.
• Use room temperature eggs to help dough rise better.
• Store leftover rolls in an airtight container; they freeze well for up to 2 weeks.

Keywords: lemon poppy seed rolls, yeast rolls, lemon curd rolls, sweet bread, breakfast rolls, homemade rolls