Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup whole milk, warmed
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 zest of 1 lemon
Instructions
- Start by warming the milk in a small saucepan until it’s just warm to the touch. Remove from heat and stir in the yeast, letting it sit for about 5 minutes until frothy.
- In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add in the melted butter, eggs, vanilla extract, and the yeast mixture.
- Mix everything until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- While the dough is rising, prepare the lemon cream filling. In a medium bowl, beat the heavy cream until stiff peaks form. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until well combined.
- Once the dough has risen, punch it down to release the air. Divide it into equal pieces and shape each piece into a ball.
- Place the dough balls on a greased baking sheet, cover, and let them rise again for about 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the rolls for about 15-20 minutes or until golden brown.
- After baking, let the rolls cool slightly before filling them with the lemon cream. You can use a piping bag or a small spoon to carefully add the filling.
- Serve warm or at room temperature. Enjoy your delicious creations!
- Prep Time: 120
- Cook Time: 20