Kardea tops her tender and tart rolls with poppy seeds and lemon-cream cheese icing for a sweet morning reward!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen area. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family dishes and makes them her own as she cooks for friends and family at her Sea Island house.

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Lemon Sweet Rolls
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 4 hr
Active: 1 hr
Yield: 15 rolls (15 servings).

Active ingredients.

Dough:.

1/2 cup (1 stick) saltless butter, plus more for buttering the baking meal.
1 cup whole milk.
1/2 cup granulated sugar.
1 (1/4-ounce) bundle active dry yeast.
2 large eggs, at room temperature level.
4 cups all-purpose flour, plus more for cleaning.
1 teaspoon kosher salt.
Nonstick cooking spray.

Filling:.

Enthusiasm from 2 lemons plus 2 tablespoons lemon juice.
3/4 cup granulated sugar.
1/4 cup (1/2 stick) unsalted butter, softened.

Lemon-Cream Cheese Icing:.

1/2 cup (1 stick) unsalted butter, softened.
4 ounces cream cheese, softened.
1 tablespoon lemon juice (juice of 1/2 lemon).
1/2 teaspoon vanilla extract.
1 cup powdered sugar.
1/4 teaspoon kosher salt.
1 tablespoon poppy seeds.

Instructions.

Unique equipment: a dough hook mixer attachment.

Grease a 9-by-13-inch baking dish with unsalted butter. Reserve.

For the dough: Combine the milk, butter and 1 tablespoon of the sugar in a little saucepan and heat up until the butter melts and the mixture's in between 105 degrees F and 115 degrees F on an instant read thermometer. Whisk in the yeast and let stand till the top is foamy, about 5 minutes. Transfer to a medium bowl. Whisk in the eggs and staying sugar and reserved. Combine the flour and kosher salt in the bowl of a heavy stand mixer fitted with the dough hook. Mix on low speed till combined, about 1 minute. Turn the mixer to medium speed and include the yeast mix. Continue to mix up until the dough comes together in a ball and is smooth and no longer sticky, about 13 minutes.

Cover a big bowl with cooking spray. Transfer the dough to the bowl and cover with a kitchen area towel. Let rise in a warm place up until doubled in size, about 1 hour.

Punch the dough down and turn out onto a gently floured work surface area. Roll the dough out to a 20-by-12-inch rectangular shape with the longer side parallel to you.

For the filling: Combine the lemon passion and juice in a medium bowl. Include the granulated sugar. Use your hands to rub the zest into the sugar and lemon juice.

Spread out the softened stick of butter uniformly over the dough. Spray the lemon-sugar mix equally over the butter.

Starting at the bottom, firmly roll the dough up into a long log. Cut the log into 15 (about 1-1/2 inches-wide) crosswise pieces with a serrated knife or dental floss. Set up the rolls cut-side-up in the prepared baking meal. Cover loosely with plastic wrap and let rest in a warm location till doubled in size, about 1 hour.

About 30 minutes prior to the 2nd rising time is done, change an oven rack to the middle position and pre-heat the oven to 375 degrees F. As soon as ready, uncover the rolls and bake until golden brown, 20 to 25 minutes.

While the rolls bake, make the icing: Beat the butter and cream cheese with the paddle attachment in the bowl of a stand mixer up until fluffy and smooth. Include the lemon juice and vanilla. Sort the powdered sugar into the bowl, include the salt and beat until combined. Add the poppy seeds, and beat until smooth, about 10 seconds. While the rolls are still warm, spread out the tops with the icing. Serve warm (see Cook's Note).

Cook's Note.

Remove the rolls from the pan when they are a little warm; cold or space temperature level rolls stick to the pan.

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Kardea Brown's Lemon Sweet Rolls|Delicious Miss Brown|Food Network.