These Lemon Sweet Rolls with Lemon Drizzle are a deliciously addictive homemade breakfast recipe. Sweet Bread Rolls made from scratch have never been so easy!
Warm up to milk to be lukewarm. Add 1 tablespoon of Brown Sugar and when dissolved, add the pack of Instant Dry Yeast. Quickly mix and set aside.
Melt the butter. When cool, whisk with the Eggs.
When the Milk and Yeast starts to foam / bubble, place the Plain Flour and the rest of the Brown Sugar in a large bowl. Make a well and pour in the Butter and Eggs mixture, then the Milk and Yeast. Whisk with a fork until all combined, then add the salt.
Knead the dough for 8 to 10 minutes (see note 1). Transfer the Sweet Roll dough into a slightly greased clean large bowl and cover with a tea towel. Set aside to prove for 1 to 2 hours in a warm place, or until the dough has doubled in size.
Lemon Filling
Using a hand mixer, cream the soft Butter, Brown Sugar and Lemon Zest until it ressemble a thick paste. Add the Lemon Juice and quickly beat to incorporate to the butter. Set Aside
To assemble the Lemon Sweet Rolls
Punch the proved dough to remove the air then transfer onto a lightly floured surface. Bring back the dough into a ball, then using a rolling pin, roll the sweet dough into a large rectangle.
Uniformly spread the Lemon Filling over the Rolled Dough. Starting from the longest side of the rectangle, roll the dough on its length to get a long, thick tube of dough.
Lightly grease a square, deep baking pan (see note 2). Carefully slice the dough into equal-sized rolls, and place them in the baking pan. Leave a little bit of room in between each roll so that there is space for them to prove. Depending on the thickness of your rolls, you should get between 9 to 12 rolls.
Prepare the Egg Wash: beat one Egg with the Milk. Using a Pastry Brush, generously brush the egg wash all over the Lemon Sweet Rolls.Set aside and leave to prove for another hour.
Preheat your oven on 180'C. Put the Lemon Sweet Rolls in the oven and bake for 15 to 20 minutes or until golden brown. Remove from the oven and set aside to cool down.
Lemon Drizzle
When the Lemon Sweet Rolls have cooled down, prepare the Lemon Drizzle. Squeeze the juice of one lemon and place on the stove in a small pot with the Brown Sugar. Simmer on low heat for 5 to 10 minutes, or until it starts to thicken. Add the Butter and whisk well until fully incorporated. Set aside to cool for a few minutes, then pour oven the Lemon Sweet Rolls.
Notes
1. The dough will be rather soft. You can transfer it onto your kitchen bench and softly knead it, or keep it in the large bowl and do the 'stretch and fold' technique: pull and stretch one side of the dough, then fold it back to the centre of the bowl. Rotate the bowl 90 degrees and repeat. After a good 5 minutes, you can either transfer on your bench and knead by hands or continue the 'stretch and fold' for another 5 minutes.2. You can also use a rectangle or round baking dish - it just needs to be a few cm deep as the rolls will rise a lot.