Yield: 15 rolls
- ¼ cup (50g) granulated sugar
- zest of 1 lemon
- 4 cups (480g) all-purpose flour
- 2 ¼ tsp instant yeast (1 packet)
- 1 cup (227g) whole milk, lukewarm (110–115°F)
- ¼ cup (57g) unsalted butter, melted & cooled to lukewarm (110–115°F)
- 2 large eggs, room temp & lightly beaten
- 1 tsp salt
Meyer Lemon & Cardamom Filling:
- ¼ cup (57g) unsalted butter, melted & cooled slightly
- 2/3 cup (192g) Blake Hill Preserves Meyer Lemon Marmalade
- ¾ cup (150g) granulated sugar
- 2 tsp ground cardamom
- pinch of salt
- 2 Tbsp (28g) unsalted butter, melted
- 1 ½ Tbsp RD Naturals Elderflower Syrup*
- 1 cup (114g) confectioners’ sugar, sifted
*RD Naturals has since rebranded to Elderlane.
- In the bowl of your stand mixer, combine sugar and lemon zest. Using your fingers, rub together until sugar turns yellowy-orange and you smell that citrusy goodness. Whisk flour and yeast into sugar.
- Add milk, melted butter, eggs, and salt. Attach dough hook, then mix on low until dough starts to come together, 1–2 minutes. Pause to scrape down bowl as necessary.
- Increase speed to medium-low and knead dough until smooth, 5–7 minutes. Dough will still be kinda sticky at this point.
- Lightly grease a large bowl with neutral oil or baking spray. Form dough into a ball and place into bowl and roll around to coat all sides with oil. Cover bowl with beeswax wrap or cling film and place in a warm, dry spot and leave undisturbed until dough has doubled in bulk, 45–60 minutes.
NOTE: If you’re making these rolls to enjoy super fresh in the morning, feel free to do the bulk fermentation (first proof) overnight in the fridge. After you’ve covered the bowl containing your dough, let sit at room temperature for 15 minutes. Place bowl in fridge overnight and continue with your roll making in the morning!
- While your dough is proofing, make the filling by mixing together all filling ingredients in a medium bowl until fully combined.
- Grease a 9" x 13" baking dish. Set aside.
- After dough has doubled in size, punch it down to release excess gas build-up. Turn out onto a lightly floured surface. Roll dough out to make a 15" by 12" rectangle that’s about ¼-inch thick.
- Using an offset spatula or the backside of a spoon, spread Meyer lemon & cardamom filling over dough, leaving a ½-inch bare border.
- Start rolling dough up from the long side, making sure to keep roll tight and even. Pinch seam to seal.
- If necessary, gently stretch the dough to make a log that’s roughly 15" long. Using unflavoured dental floss (or a serrated knife), cut log into 15 equal 1" pieces.
- Place rolls into prepared pan and cover with beeswax wrap or cling film. Place pan in a warm, dry spot and leave undisturbed for 45 minutes until rolls have just about doubled in bulk.
NOTE: Wondering if your rolls have proofed enough? Give one a wee poke with your finger. If indentation springs back slowly, buns are ready to be baked. If the indentation springs back quickly, buns need to continue proofing.
- During the second rise, heat oven to 350°F.
- Bake for 20–25 minutes or until golden brown.(Internal temperature should be 190–200°F.)
- While rolls are baking, make the glaze. In a medium bowl, whisk together all glaze ingredients until smooth.
- Once rolls are baked, transfer pan to wire rack and allow rolls to cool slightly. Drizzle glaze over rolls and serve warm!
NOTE: If you want to bake these rolls the night before serving, go ahead and bake ‘em, but don’t glaze ‘em. In the morning, heat up the rolls in a 300°F oven for 5-ish minutes. Once rolls are warmed up, drizzle glaze over rolls for a perfect morning treat.