Rosemary Lemon Brown Sugar Rolls
Soft, bakery-style rolls filled with brown sugar, butter, fresh rosemary, and lemon zest. Baked until golden and finished with a light lemon glaze, they deliver an original sweet, herbal, and citrusy flavor profile, perfect for breakfast or an afternoon treat.
Ingredients
- 320 g bread flour (for the dough)
- 35 g granulated sugar (for the dough)
- 4 g salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 180 ml warm whole milk (38-43°C)
- 45 g unsalted butter, melted (for the dough)
- 1 unit egg (for the dough)
- 40 g unsalted butter, softened (for the relleno)
- 70 g brown sugar (for the relleno)
- 6 g fresh rosemary, finely chopped (for the relleno)
- 2 cditas lemon zest (divided entre relleno and glaseado)
- 80 g powdered sugar (for the glaseado)
- 15 ml lemon juice (for the glaseado)
- 15 ml whole milk (for the glaseado)
- 5 g unsalted butter (for engrasar the molde)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Grease an 8-inch square pan with 1 teaspoon unsalted butter. Set aside.
- 2
2. In a large bowl, combine the bread flour, granulated sugar, salt, and instant dry yeast.
- 3
3. Add the warm whole milk, 45 g melted unsalted butter, and the egg. Mix until a dough forms.
- 4
4. Knead for 8 to 10 minutes, until the dough is smooth and elastic. If it feels too sticky, dust with a very small amount of extra flour without overdoing it.
- 5
5. Cover the bowl and let the dough rest for 10 minutes at room temperature so it relaxes and becomes easier to roll out.
- 6
6. In a small bowl, mix the softened unsalted butter, brown sugar, finely chopped fresh rosemary, and 1 teaspoon lemon zest to make the filling.
- 7
7. Roll the dough on a lightly floured surface into a rectangle about 12 x 9.5 inches.
- 8
8. Spread the butter, brown sugar, rosemary, and lemon zest filling evenly over the dough, leaving a small border along one long edge.
- 9
9. Roll the dough up from the long side to form a tight log. Cut into 9 equal pieces.
- 10
10. Arrange the rolls in the greased pan. Cover and let rise for 15 minutes while you preheat the oven to 375°F / 190°C.
- 11
11. Bake for 22 to 26 minutes at 375°F / 190°C, until the rolls are golden and baked through in the center.
- 12
12. While they bake, make the glaze by whisking together the powdered sugar, lemon juice, whole milk, and the remaining 1 teaspoon lemon zest until smooth and pourable.
- 13
13. Let the rolls cool in the pan for 10 minutes. Then drizzle the lemon glaze over the warm rolls and serve.
Chef tips
Chop the rosemary very finely so it perfumes the filling without leaving large woody bits. For softer edges, loosely tent the pan with foil during the last 5 minutes of baking if the tops brown too quickly.
Substitutions
You can substitute the fresh rosemary with 1 teaspoon dried rosemary. Whole milk can be replaced with 2% milk, though the crumb will be slightly less rich. If you do not have lemon, use orange zest and juice for a different flavor profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
