Soft, melt-in-your-mouth buttermilk sweet rolls speckled with pretty poppyseeds and glazed with a sweet ‘n’ tangy lemon icing. These sweet rolls are the ultimate spring breakfast!
I made us all breakfast. Monday is just begging for a sweet, spring treat.
Yesterday was gorgeously warm and sunny all day and I got on quite the spring-cooking kick. Today? Cloudy, rainy…blech.
These bright and cheery rolls kinda melted those Monday blues away….
Anything yeast usually has that effect on me. — Instant cheer-up, I tell you. — These rolls are all that times 10. They’re so soft, so lemon-y, and so dang pretty; just one bite and you’ll be ready to take on the world! (and then of course, you’ll have no choice but to finish the roll!)
It took all the self-control I had not to tear into these gorgeous rolls while I was taking photos. Picture me behind the camera, drooling ravenously with a wild look in my eyes. Okay, that might not be such a pretty picture since I took these pictures on a Sunday when I didn’t have to go out in public and I was wearing holey jeans, a sweatshirt, and my Ugg boots with no makeup on and wild hair. Not pretty, but that’s how I spend my Sundays. 😉
**The base for these rolls couldn’t be simpler. — I use it for ALL my sweet roll recipes, from cinnamon rolls to sticky buns. It’s the bomb and it works every.single.time. I adapted the recipe from Averie Cooks, and Averie hasn’t let me down yet in the yeast department! This recipe works wonders, trust me.
You’ll need to grab your warm buttermilk, (the leading factor in these rolls softness!) active dry yeast, coconut sugar, oil, eggs, salt, flour, and poppyseeds.
In a stand mixer, dissolve the yeast in warm buttermilk. Let stand 5 minutes, then mix in sugar, oil, eggs, and salt until smooth. Add flour and mix on medium speed until dough pulls away from the sides of the bowl (if dough is too sticky, add a little extra flour) Turn dough onto a floured surface and gently knead in poppyseeds until the seeds are evenly distributed throughout the dough. Continue kneading until your dough is smooth and elastic.
Then place dough in a greased bowl, turning once to grease top, and let rise in a warm place until dough is doubled, about 1-1/2 to 2 hours. (I like to cover my bowl with plastic wrap—it speeds up the rising process)
Now, I know we all hate the long wait involved in making homemade yeast breads and rolls. ESPECIALLY in the morning when the kids are whining that they’re hungry, your husband’s late for work, and you’ve only had your first cup of coffee, ect. You know the drill.
For your convenience, these rolls have an overnight option! All you would have to do is make the dough the night before, let the dough rise until doubled, shape the rolls, and place, covered in the fridge overnight. By morning your rolls will be nice and puffy from having risen all night and they’ll be ready to go in the oven right away! Easy-peasy.
If you’re not using the overnight option for these rolls, all you have to do, after shaping the rolls, is let them rise in a warm place about 30 minutes until doubled. Then proceed with baking.
How did I get my rolls in that gorgeous spiral shape? I’ve got a picture visual to walk you through it. It’s easy, I promise!
Punch down your risen dough and divide into 12 pieces. Roll each piece into a 15-in long rope.
Starting with one end of the rope, start twisting the dough around the center.
Keep twisting until you reach the end of your rope (not pun intended) Then pinch ends to seal and tuck underneath.
Place your beautiful swirl-rolls on parchment paper-lined baking sheets and let rise until doubled, about 30 minutes.
It only takes a few minutes to bake these little baby rolls. You rolls should be plump and just starting to turn golden when they are done. — My rolls took precisely 15 minutes at 375F. Watch them carefully so they don’t over-bake.
While your rolls cool, it’ll only take 2 minutes to make your lemon icing. — You’ll only need two ingredients: powdered xylitol (powdered sugar works well, too) and lemon juice. That’s it! Whisk ’em both together until you reach drizzling consistency.
This icing is very forgiving and easy to fix if you somehow mess it up. — If it’s too dry, add more lemon juice. — If it’s too liquid-y, add more powdered xylitol. Simple!
Look at those plump golden rolls just begging to be doused in icing.
And don’t they just look gorgeous all speckled with poppyseeds?
I just love the combination of lemon and poppyseeds—so pretty and so tasty. And kind of perfect for spring. 😉
These gorgeous rolls are the epitome of softness and OMG melt-your-mouth flavors. They’re so perfect for a spring-themed brunch or just for a regular old Monday morning. — I, myself usually don’t wait for a special occasion to make sweet rolls.
Your family is going to love these rolls—It’ll put a smile on every one of their faces. And you’ll feel like an accomplished pastry chef. 😉
Make these rolls now. Your Monday will thank you.
Poppyseed Sweet Rolls With Lemon Icing
- 1 package active dry yeast 2-1/4 teaspoons
- 1 cup buttermilk warmed to 110F
- 1/4 cup coconut sugar
- 1/3 cup vegetable oil
- 3 large eggs lightly beaten
- 1/2 teaspoon salt
- 3 to 3-1/2 cups white whole wheat flour
- 1 tablespoon poppyseeds
- 1/2 cup powdered xylitol or powdered sugar
- 1-2 tablespoons lemon juice
In a stand mixer, fitted with a dough hook attachment, dissolve yeast in warm buttermilk. Let stand 5 minutes, then mix in sugar, oil, eggs, and salt until smooth. Add 3 cups flour, mixing on medium speed until dough pulls away from sides (add additional flour, if dough seems too sticky)
Turn dough onto a floured surface and gently knead in poppyseeds until evenly incorporated into dough. Continue gently kneading until dough is smooth and elastic. Place dough in a greased bowl, turning once to grease top. Let dough rise in a warm place until doubled, about 1-1/2 to 2 hours.
Punch dough down and divide into 12 pieces. Roll each piece into a 15-in long rope. Start twisting each rope around the center until you reach the outside. Pinch edges to seal and tuck underneath.
Place rolls on parchment paper-lined baking sheets and let rise 30 minutes or until doubled.
Bake rolls at 375F 15 minutes or until lightly golden. Cool rolls on a wire cooling rack.
In small bowl, whisk icing ingredients until smooth. Drizzle over cooled rolls and serve.
**If using the overnight option: After shaping the rolls, place them on parchment paper-lined baking sheets, cover with plastic wrap and refrigerate overnight. Bake as directed.**
Store rolls in an airtight container at room temperature up to 2 days. Rolls taste best if used on the day they are made.
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