How to Make Lemon Sweet Rolls With Lemon Sugar Coating (Easy Recipe)

Lemon Sweet Rolls

If you want to sweeten your day, these raised dough lemon sweet rolls with lemon-sugar coating certainly does help. The aroma of them baking in your oven is enough to put a smile on your face as you impatiently wait for them to finish. However, once you taste these tender sweet rolls bursting with fresh lemony flavor, then you won’t want to stop eating them.
You can make this sweet bread ahead of time and store in the refrigerator until needed. A recipe like this is so convenient to take it out later and bake when needed. Preparing these lemon buns in advance also helps keep the kitchen tidier and ready to make at your own leisure.

I hope that when you’re in the mood to bake that you’ll want to give my lemon sweet rolls a try. You also may want to check out my ricotta sweet rolls and cinnamon rolls, which are so tender and delicate as well as offering different treats when making sweet yeast dough. Please try them and share with your family and friends and come back to my blog for more home-tested recipes and posts to better your life.

Meyer Lemons

Lemon Sweet Rolls

3/4 cup sugar
5-1/2 to 6-1/2 cups  unsifted flour
1/2 cup canola oil
3/4 teaspoon salt
3 tablespoons dry yeast
1 cup hot tap water (about 125 degrees)
3 eggs
lemon-sugar coating ingredients below

Mix thoroughly 1-1/4 cups flour, 3/4 cup sugar, salt and the undissolved dry yeast.  Add oil. Slowly add the hot tap water.  Beat with your electric mixture for a few minutes until well combined.  Add eggs and another 1/4 cup of flour.  Continue beating and scrape the sides of the bowl.

Now stir in more flour gradually until it becomes a soft dough.  Knead on a lightly floured surface for about 5 minutes until pliable.  Divide dough into 3 equal parts. From each part, you can make 8 balls.

Roll each ball into the melted margarine, then dip into the lemon-sugar coating on all sides.  You can cluster them in greased 8″ round cake pans or any size you want.  I need to use the 15″ x 10″ x 2″ pans due to limitations of still baking in my toaster-oven!

If using stainless steel or glassbake, you can store this in the refrigerator covered with plastic wrap and foil overnight, if desired.  Or you can finish letting it rise after you make the sugar-coated dough balls.

Let the dough balls rise in a warm spot for about 2 hours until doubled before baking.  Bake at 350 degrees for about 25-30 minutes.

Lemon Sugar Coating:

1 cup sugar
1/4 cup grated or zested (use the vegetable peeler and chop into tiny pieces if you want a stronger flavor)
2 tablespoons of melted margarine

Mix together in a bowl and set aside until ready to use to coat.

ENJOY!

 

Lemon Sweet Rolls
If you want to sweeten your day, these tender and light raised dough lemon sweet rolls with lemon-sugar coating certainly does help.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: easy lemon rolls recipe, lemon glaze topping, lemon sugar coating, lemon sweet rolls, sweet yeast dough
Author: Mary Balandiat
Ingredients
  • 3/4 cup sugar
  • 5-1/2 to 6-1/2 cups unsifted flour
  • 1/2 cup canola oil
  • 3/4 teaspoon salt
  • 3 tablespoons dry yeast
  • 1 cup hot tap water about 125 degrees
  • 3 eggs
  • lemon-sugar coating ingredients below
Instructions
  1. Mix thoroughly 1-1/4 cups flour, 3/4 cup sugar, salt and the undissolved dry yeast. Add oil. Slowly add the hot tap water. Beat with your electric mixture for a few minutes until well combined. Add eggs and another 1/4 cup of flour. Continue beating and scrape the sides of the bowl.
  2. Now stir in more flour gradually until it becomes a soft dough. Knead on a lightly floured surface for about 5 minutes until pliable. Divide dough into 3 equal parts. From each part, you can make 8 balls.
  3. Roll each ball into the melted margarine, then dip into the lemon-sugar coating on all sides. You can cluster them in greased 8″ round cake pans or any size you want. I need to use the 15″ x 10″ x 2″ pans due to limitations of still baking in my toaster-oven!
  4. If using stainless steel or glassbake, you can store this in the refrigerator covered with plastic wrap and foil overnight, if desired. Or you can finish letting it rise after you make the sugar-coated dough balls.
  5. Let the dough balls rise in a warm spot for about 2 hours until doubled before baking. Bake at 350 degrees for about 25-30 minutes.
Recipe Notes

Lemon Sugar Coating:

1 cup sugar
1/4 cup grated or zested (use the vegetable peeler and chop into tiny pieces if you want a stronger flavor)
2 tablespoons of melted margarine

Mix together in a bowl and set aside until ready to use to coat.

ENJOY!

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