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Monday, November 28, 2011

Lemon Sweet Rolls

That sounds contradictory, doesn't it?  The lemon filling on these sweet yeast rolls is tartly sweet, and the yeast roll is just delicious.  Sort of like a grown-up cinnamon bun.  The recipe is originally from the Argo Cornstarch recipe book and calls for a gooey sweet cream cheese frosting which I left off, but feel free to make it as instructed or use a store-bought cream cheese frosting.

This recipe requires some planning as the dough is a yeast-leavened dough.  However, you can do all the raising over a period of several hours in the refrigerator if that works better.  You can also make this up to the point of slicing the rolled dough and freeze the slices!!  Just arrange them in a pan to freeze, take it out at night and put it in the fridge to thaw/raise overnight, then bake in the morning.  Or make them totally ahead the night before for instant yummy breakfast in the morning.

This is also a handy way to use up a bit more of your Thanksgiving leftovers...1 pan of the rolls needs 1/2 cup of spuds.  Just be sure to use pretty plain cream-and-butter mashed potatoes (or bake a medium potato in the microwave to mash) rather than a heavily herbed or garlicked version.

Lemon Swirl Rolls
Makes 12 rolls

3 1/2 cups flour
1 tsp yeast
1/3 cup sugar
3/4 tsp salt
3/4 cup warm water
1/2 cup shortening or butter, melted
1/2 cup mashed potatoes
1 egg

Lemon Filling:
1/2 cup sugar
1 tbsp cornstarch
1/2 tbsp lemon peel
3 tbsp lemon juice
3 tbsp water
3 egg yolks, beaten
2 tbsp butter

Stir together dry ingredients.  Stir in water, melted shortening/butter, and mashed potatoes.  When well combined, mix in egg.  Let rise in a warm place for 1-2 hours until doubled, or for 2-24 hours in the fridge (or do it all in a bread machine on the dough setting).

To make the filling, whisk together sugar and cornstarch in a saucepan.  Stir in lemon peel, lemon juice and water.  Heat over medium until thickened and bubbly...this step will go very slowly until suddenly, the mixture thickens up, so don't wander away! 

Take off the heat, and gradually ladle half the lemon mixture into the eggs, beating as you ladle to avoid curdling the egg yolks.  Return the egg yolk mixture to the saucepan and put over medium heat, stirring until it boils.  Boil 2 minutes, stirring, then whisk in butter.  Chill until dough is finished rising, or up to a week.

To form rolls, press dough into 9x12 rectangle.  Spread lemon filling edge to edge, leaving only a 1" strip along the long side clear.  Roll up from long side, starting on the side that does not have the clear strip.  Pinch dough together along the length of the roll.  Slice into 12 1" slices and place in a greased 9x13 pan.  Freeze if desired.

Let rolls stand 1 1/2-2 hours to raise, or overnight in the fridge if cooking from frozen.  Bake at 400F for 15-20 minutes, until lightly browned.  Cool 5 minutes, then remove from pan.  Cool an additional 20 minutes if you want to add frosting. Pin It

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