Whole Wheat Lemon Rolls

Back to All Posts

Whole Wheat Lemon Rolls

Whole Wheat Lemon Rolls

What do we have here?  Cinnamon rolls?  No!  These are LEMON rolls.  A fusion of the feeling you have sitting on a porch swing on a warm summer night sipping a lemonade and the guilt-ridden, yet pleasurable feeling you have eating a homemade and gooey cinnamon roll.

Treat yourself to a sensory experience filled with sweet, tangy wonder, yet love yourself with a whole grain and wholesome bread that you know is good because you made it.

We love the smell of lemon.  We use it when we want a clean and enlivening feeling and because of that you will love each step of making these rolls.  We haven’t convinced you to love lemon?  This recipe is adaptable for whatever citrus fruit you love!  Okay, so maybe the only other one you’d try is orange…but that would be just as easy and wonderful to make.

Whole Wheat Lemon Rolls

 
 
6061534
Ingredients
 

Rolls

  • 1 cup warm water
  • Juice from 1 lemon
  • 1/4 cup brown sugar*
  • 1/4 cup olive oil*
  • 1 T yeast*
  • 1 egg
  • 4 cups whole wheat flour*
  • 2 tsp salt*
  • 3 tablespoons butter
  • 1/4 cup sugar*
  • zest of 2 lemons

Glaze

  • 2 cups powdered sugar*
  • Juice from 1 lemon
  • 2 drops lemon essential oil* (optional)

*These ingredients are available in our store.

Instructions
 
In a large mixing bowl add warm water, brown sugar, oil and yeast. Mix together and set aside about 5 minutes.
 
Add egg and stir together. Add 3 cups of flour and salt; stir together. Add another 1/4 to 1/2 cup of flour until dough pulls away from bowl. (More flour may be needed.)
 
Knead for 6-8 minutes or until the gluten is developed. (For tips on gluten development click here.)
 
Place in an oiled bowl and cover with a damp tea towel. Set aside to rise 30 minutes to 1 hour until dough has doubled in size.
 
Preheat oven to 350 degrees F.
 
Punch dough down to remove any air bubbles. Place on a floured surface and roll into about a 9 x 12 inch rectangle.
 
Spread with butter and sprinkle with 1/4 cup sugar. Sprinkle with lemon zest. Roll up from the long side, as tight as you can. Pinch the seam to seal.
 
Cut into 1 to 2 inch slices and place in a well greased baking dish. Cover and allow to rise 15 to 30 minutes.
 
Bake for 25 minutes or until golden brown.
 
Mix glaze together and drizzle over rolls.
 
Serve warm or at room temperature.
 
*Recipe adapted from Miss in the Kitchen.

Save

Share this post

Leave a Reply

Back to All Posts