Best Lemon Poppy Seed Buttermilk Rolls Recipes

LEMON POPPY SEED BUTTERMILK ROLLS

Steps:

• Into two cup Pyrex glass measuring cup, add warm water and yeast; stir.
• In microwavable small bowl add sugar, lemon juice and 3/4 cup shortening. Microwave on 70% power, covered, until melted and dissolved. Stir until warm, not hot.
• Add to dissolved yeast and water.
• In large bowl add flour, baking soda and salt, mix.
• Add buttermilk and stir.
• Add yeast mixture and stir and mix well. Use dough hook on mixer and beat until smooth. If dough is too sticky, add a little flour each time until the dough pulls away from the sides of the bowl.
• Cover with a cloth and let rise 10 minutes in a draft free warm area.
• ( I turn oven on at 170*,cover and let rise in oven.
• Spray cooking sheets or muffin pans with Pam.
• Preheat oven to 400°.
• Dust your hands with cornstarch. Shape into rolls and place on cooking sheets or muffin pans. Let rise 30 minutes.
• (I put back in a 170* oven and let rise 30 minutes)
• With pastry brush tops with melted margarine.
• Optional step: Sprinkle with poppy seeds.
• Optional step: Top with drops of white glaze.
• Bake at 400° 18 to 20 minutes. Muffin pans take longer baking.
• When the tops start to brown, press lightly on the top to see if it springs back. If it does, the rolls are done.
• These rolls are wonderful to take to a potluck. They stay moist.

LEMON-POPPY SEED ROLLS

Steps:

• Make the dough: Heat the milk in a medium saucepan over low heat until warm but not hot, about 100˚ F. Remove from the heat and sprinkle in the yeast. Let stand until foamy, about 5 minutes.
• Whisk the flour, granulated sugar and salt in a large bowl and make a well in the center. Whisk the melted butter, egg yolks and vanilla into the milk-yeast mixture, then pour into the well and stir with a wooden spoon until the mixture comes together into a wet shaggy dough. Turn out onto a floured surface and knead, dusting with flour as needed, until the dough comes together into a loose, slightly sticky ball, 2 to 3 minutes.
• Transfer the dough to a buttered bowl, turning to coat. Cover with a lid or plastic wrap and let rise in a warm place until doubled in size, 1 hour 15 minutes to 1 1/2 hours.
• Meanwhile, make the filling: Mash the poppy seed filling with the butter, lemon zest, lemon juice and salt in a small bowl with a fork until combined; set aside.
• Turn out the dough onto a lightly floured surface; pat and roll out into a 10-by-18-inch rectangle. Spread the filling over the dough, leaving a 1-inch border on one long side. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9-by-13-inch baking dish. Slice the dough log into 12 pieces with a sharp knife and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
• Preheat the oven to 350˚ F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 20 minutes. Meanwhile, make the icing: Mix the cream cheese and butter in a large bowl with a rubber spatula. Add the confectioners' sugar and lemon juice and mix until smooth. Spread on the warm rolls.