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Lemon Poppy Seed Rolls

These delightful Lemon Poppy Seed Rolls are soft, fluffy, and filled with a luscious lemon curd, offering a perfect balance of citrus flavor and sweetness, making them ideal for breakfast or any special occasion.
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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 2 hours
Servings: 9 rolls
Course: Breakfast, Brunch
Cuisine: European
Calories: 320
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2/3 cup whole milk, warmed to 100-110°F Warmed to activate yeast.
  • 5 tablespoons granulated sugar, divided Divided use helps feed the yeast.
  • 1 packet active dry yeast About 2 1/4 teaspoons.
  • 2 large eggs, room temperature Room temperature for smoother dough.
  • 3 cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1 tablespoon lemon zest, freshly grated For the best flavor.
  • 1 teaspoon kosher salt
  • 1/2 cup unsalted butter, room temperature Use a good quality butter for richer flavor.
Filling and Glaze
  • 1/2 cup lemon curd, homemade or store-bought
  • 1 cup confectioners’ sugar, for glaze
  • 2-3 tablespoons whole milk, for glaze Adjust for consistency.

Method
 

Preparation of Dough
  1. In a medium bowl, combine warm milk and 1 tablespoon of the granulated sugar. Sprinkle yeast over the milk and whisk gently to combine. Let it sit until foamy, about 5 minutes.
  2. Once foamy, add the eggs to the yeast mixture and whisk until smooth.
  3. In the bowl of a stand mixer, combine the flour, remaining sugar, poppy seeds, lemon zest, and salt.
  4. Add the milk and egg mixture to the dry ingredients.
  5. With the mixer on low, add the butter one piece at a time, fully incorporating each piece before adding the next. Knead for about 5 minutes at medium-high speed until the dough is smooth and slightly elastic.
Rising and Shaping
  1. Transfer the dough to a greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  2. Turn the dough onto a floured surface. Roll it into a 10×15-inch rectangle, about 1/4 inch thick. Spread the lemon curd evenly over the dough.
  3. Starting from one long edge, roll the dough tightly into a log. Cut into 9 equal pieces.
  4. Place the rolls in a greased 9×9-inch baking pan. Cover loosely and let rise until puffy, about 45 minutes to 1 hour.
Baking
  1. Preheat your oven to 350°F. Bake for 25 to 28 minutes or until lightly golden and cooked through.
  2. Cool in the pan for 5 minutes.
  3. Whisk together confectioners’ sugar and milk until smooth. Drizzle over the warm rolls.
Serving
  1. Serve the rolls warm or allow them to cool completely.

Notes

These rolls are best enjoyed fresh. They can be stored at room temperature in an airtight container for up to 3 days or frozen for up to a month. You can prepare the dough a day ahead and refrigerate overnight before baking.