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Lemon Poppy Seed Rolls

These soft, pillowy rolls are bursting with the bright flavor of lemon and the nutty crunch of poppy seeds, perfect for breakfast or an afternoon snack.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 2 hours 30 minutes
Servings: 9 rolls
Course: Breakfast, Dessert, Snack
Cuisine: American, European
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Rolls
  • 2/3 cup whole milk, warmed to 100-110°F
  • 5 tablespoons granulated sugar, divided
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 2 large eggs, at room temperature
  • 3 cups all-purpose flour, plus more for dusting King Arthur Flour recommended for consistency
  • 1 tablespoon poppy seeds feel free to adjust for your taste
  • 1 tablespoon lemon zest freshly grated for the best flavor
  • 1 teaspoon kosher salt
  • 1/2 cup unsalted butter, at room temperature cut into 1-inch pieces
For the Filling
  • 1/2 cup lemon curd homemade or store-bought; often use Smucker’s for convenience
For the Glaze
  • 1 cup confectioners' sugar
  • 2-3 tablespoons whole milk

Method
 

Preparation
  1. In a medium bowl, combine the warm milk and 1 tablespoon of sugar. Sprinkle the yeast over the milk and whisk gently to combine. Let it sit until foamy, about 5 minutes.
  2. Add the room-temperature eggs to the yeast mixture and whisk until smooth.
  3. In a stand mixer bowl, combine the flour, remaining sugar, poppy seeds, lemon zest, and salt.
  4. Add the milk and egg mixture to the dry ingredients while the mixer is on low speed. Gradually add the butter, mixing until fully incorporated.
  5. Increase the mixing speed to medium-high and knead until the dough is smooth and elastic—usually about 5 minutes.
  6. Transfer the dough to a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place until doubled in size, 1 to 1.5 hours.
  7. Once doubled, roll out the dough on a floured surface into a rectangle. Generously spread the lemon curd over the surface.
  8. Roll the dough tightly from one long side to the other and cut it into 9 equal pieces. Arrange them in a greased baking pan, ensuring they are snug but not crowded. Cover and let rise again until puffy, about 45 minutes to 1 hour.
  9. Preheat your oven to 350°F. Bake for 25-28 minutes, or until the rolls are golden brown and fragrant.
  10. Allow to cool slightly. In a bowl, mix together the confectioners' sugar and 2 tablespoons of milk until smooth and drizzle it over the warm rolls.
  11. Allow to cool completely or serve immediately.

Notes

Ensure that your butter and eggs are at room temperature for smoother blending and better texture. Store leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. They can also be frozen for up to 3 months.