- A soft and fluffy texture - Lots of fresh lemon and poppyseeds - An impressive weekend breakfast that's better than any bakery!
- 2% milk - Active dry yeast - Honey - Eggs - Kosher salt - All-purpose flour
- Poppyseeds - Granulated sugar - Lemon - Powdered sugar - Unsalted butter
Make the dough and place in a greased bowl. Cover with plastic wrap and allow to rise 1 to 1-1/2 hours until doubled.
In a small bowl, combine sugar and lemon zest until combined.
Turn dough onto a floured surface and roll into a 12x16 inch rectangle. Spread butter and lemon sugar in an even layer.
Roll up dough and pinch edges to seal. Cut into 12 rolls and place in a greased 9x13 baking dish. Allow to rise 30-45 minutes until doubled.
Bake rolls at 350F 20-25 minutes until a light golden brown. Allow to cool slightly.
In a small bowl, combine powdered sugar, lemon juice, zest, poppyseeds, and milk until smooth.
Spread glaze over rolls and allow to set 10 minutes before serving. Enjoy!