FRESH LEMON BUNS
Provided by abountifulkitchen
Number Of Ingredients 18
Steps:
- In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
- Sprinkle yeast over warm water and add 1 teaspoon of sugar.
- Let sit until yeast bubbles. Add egg and egg yolk, additional 1/3 cup of sugar, melted butter, vanilla and salt.
- Mix on low speed until ingredients are incorporated.
- Add 3 cups of the flour. Mix well on low speed for about 2-3 minutes.
- Increase speed of mixer for 2 minutes at medium speed.
- Add 1 cup more flour; mix on low speed.
- Add about 1/4 cup flour at a time until dough loses its shiny appearance and is no longer sticky. *see note about flour.
- Scrape dough off sides of bowl.
- Cover with plastic wrap and allow to rise in warm place until double in size, about one hour.
- After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
- Roll out dough into a large rectangle, about 25 long x 8-10 inches wide.
- Mix the filing in a small bowl with a fork or spoon until smooth. Spread filing evenly onto rolled out dough.
- Roll the dough up as you would for cinnamon rolls. Use a sharp knife to cut off one inch pieces of the dough.
- Place the buns on a parchment lined or well greased cookie sheet or jelly roll pan. If you want the buns to have soft sides, place close together (about 1 inch apart). If you would like the buns to have a pronounced edge, without touching another roll, place no more than three to a row, with about 2-3 inches in between buns, you will need two baking sheets for this.
- Let rise in warm place until rolls are double in size (about 1 hour).
- Bake at 350 for 15 to 20 minutes or until golden on center rack of oven. Or if baking using a convection setting 350 for about 10 minutes.
- Make the glaze by whisking the ingredients in a small bowl.
- Remove buns when done, let cool for at least 15 minutes and drizzle glaze onto buns with a spoon. You may also spoon glaze into a small ziplock bag, squeeze glaze to bottom of bag. Snip off a small end of the bag and force glaze out of small opening onto buns.
LEMON BUNS
These buns are the quintessential hot yeast bun -- but with an unexpected and refreshing jolt of lemon. The lemon elevates them beyond ordinary dinner rolls to something special. Tender and buttery, with a crisp, golden crust, they're distinctly and assertively lemon, but not sweet. This recipe was found on the King Aurthur Flour website. Posted for a request; I have not tried it.
Provided by Donna M.
Categories Yeast Breads
Time 3h35m
Yield 20 Buns
Number Of Ingredients 11
Steps:
- ---Manual/MixerMethod---.
- Combine all of the dough ingredients in a large mixing bowl and stir to form a cohesive dough.
- Knead the dough, by hand (on a lightly oiled work surface) or machine, for 5 to 8 minutes, until it's smooth, soft and supple; avoid adding too much flour, as this will make the buns tough and dry.
- Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 1 1/2 hours, or until it's puffy, though it may not have doubled in bulk.
- ---BreadMachine Method---.
- Place all of the dough ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start.
- When the machine has completed its cycle, set a timer for 30 minutes, and allow the dough to continue to rise; it may crest the top of the bucket, but shouldn't overflow.
- Transfer the dough to a lightly oiled work surface, and divide it into 20 pieces.
- Allow the pieces to rest, covered, for 10 minutes.
- Round the dough into balls, and place them in two lightly greased 9-inch round cake pans.
- Cover the pans, and allow the buns to rise for about 1 hour, or until they're nice and puffy and have filled the pan.
- While the buns are rising, combine the glaze ingredients, and set aside.
- Brush the buns lightly with half of the glaze.
- Bake them in a preheated 375°F oven for 30 to 35 minutes, or until they're golden brown.
- Remove the buns from the oven, and brush them with the remaining glaze.
- Transfer them to a wire rack to cool.
LEMON SWEET ROLLS
Y'all know that I love anything lemon, so these tender, sweet rolls are a favorite of mine for breakfast or brunch. Topped with a speckled poppy seed and lemon-cream cheese frosting, these babies are sure to be a hit with your friends and family.
Provided by Kardea Brown
Categories main-dish
Time 4h
Yield 15 rolls (15 servings)
Number Of Ingredients 18
Steps:
- Grease a 9-by-13-inch baking dish with unsalted butter. Set aside.
- For the dough: Combine the milk, butter and 1 tablespoon of the sugar in a small saucepan and heat until the butter melts and the mixture's between 105 degrees F and 115 degrees F on an instant read thermometer. Whisk in the yeast and let stand until the top is foamy, about 5 minutes. Transfer to a medium bowl. Whisk in the eggs and remaining sugar and set aside. Combine the flour and kosher salt in the bowl of a heavy stand mixer fitted with the dough hook. Mix on low speed until combined, about 1 minute. Turn the mixer to medium speed and add the yeast mixture. Continue to mix until the dough comes together in a ball and is smooth and no longer sticky, about 13 minutes.
- Coat a large bowl with cooking spray. Transfer the dough to the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
- Punch the dough down and turn out onto a lightly floured work surface. Roll the dough out to a 20-by-12-inch rectangle with the longer side parallel to you.
- For the filling: Combine the lemon zest and juice in a medium bowl. Add the granulated sugar. Use your hands to rub the zest into the sugar and lemon juice.
- Spread the softened stick of butter evenly over the dough. Sprinkle the lemon-sugar mixture evenly over the butter.
- Starting at the bottom, tightly roll the dough up into a long log. Cut the log into 15 (about 1-1/2 inches-wide) crosswise pieces with a serrated knife or dental floss. Arrange the rolls cut-side-up in the prepared baking dish. Cover loosely with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
- About 30 minutes before the second rising time is done, adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Once ready, uncover the rolls and bake until golden brown, 20 to 25 minutes.
- While the rolls bake, make the frosting: Beat the butter and cream cheese with the paddle attachment in the bowl of a stand mixer until fluffy and smooth. Add the lemon juice and vanilla. Sift the powdered sugar into the bowl, add the salt and beat until combined. Add the poppy seeds, and beat until smooth, about 10 seconds. While the rolls are still warm, spread the tops with the frosting. Serve warm (see Cook's Note).
CHAMOMILE LEMON STICKY BUNS
Lemony sticky buns are the best buns. Learn to make Benjamina Ebuehi's pillowy, lemon-scented sticky buns for brunch or dessert.
Provided by Benjamina Ebuehi
Yield Makes 7 buns
Number Of Ingredients 16
Steps:
- Add the milk, tea bags and vanilla to a medium saucepan and bring to a gentle simmer. Once heated through, remove from the heat, cover and let the milk steep and cool for 30 minutes. Strain the milk into a jug (pitcher), squeezing the tea bags, then set aside.
- In a large bowl or the bowl of a stand mixer, mix together the flour and sugar. Add in the salt and yeast to separate sides of the bowl, make a well in the centre and pour in the beaten egg and cooled milk. If using a stand mixer fitted with a dough hook, mix for 6 minutes on low speed. If mixing by hand, knead in the bowl for 10 minutes (the dough will be quite sticky at first, but try not to add too much extra flour). Let the dough rest, uncovered, for 5 minutes, then knead for a further 4 minutes until you have a smooth dough. Add the softened butter and knead for a further 5 minutes until you have a shiny, supple dough.
- Place the dough into a lightly greased bowl, cover with plastic wrap or a clean dish towel and leave to prove in a warm place for 1-2 hours or until nearly doubled in size.
- Meanwhile, make the filling. Mix the caster sugar and lemon zest together in a bowl, using your fingertips to rub the zest into the sugar until it resembles wet sand. Add the softened butter and mix until thoroughly combined. Set aside.
- Preheat the oven to 200C (180C fan/400F/gas mark 6). Line the base of a 20-cm (8-in) springform or loose-bottomed cake pan with baking paper and grease the sides.
- Once the dough has risen, use your fingertips to press it down and knock the air back. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 3-4mm (⅛in) thick. Spread the filling mixture evenly across the surface. Starting from one of the longest sides, roll the dough up tightly and slice into 7 equal rolls. Arrange the rolls in the prepared pan, leaving a bit of space between them, and cover the pan loosely with a dish towel. Leave to prove for 25-35 minutes, or until the rolls are puffy and touching each other.
- Top with pearl sugar, if using, and bake for 35-40 minutes until a deep brown color.
- While the buns bake, make the syrup. Add the water, sugar and tea bags to a small saucepan, bring to the boil and let simmer for 1 minute. Remove from the heat and set aside.
- When the buns are baked, let them cool for a few minutes before brushing them generously with the chamomile syrup, letting it seep through. Let them cool completely before serving.
TENDER LEMON ROLLS
Light and tender, these golden rolls are filled with a lemon curd sauce and lightly glazed. A sprinkle of walnuts, and you have a sweet roll that's difficult to resist. -Shirley Duncan, Willis, Virginia
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast, lemon zest and salt. In a small saucepan, heat sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a floured surface. Roll into an 18x12-in. rectangle. Spread lemon curd to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 slices., Place rolls, cut side down, in a greased 13x9-in. baking dish. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 350°. Brush rolls with beaten egg and sprinkle with walnuts if desired. Bake until golden brown, 25-30 minutes. In a small bowl, combine icing ingredients; drizzle over warm rolls.
Nutrition Facts : Calories 291 calories, Fat 9g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 122mg sodium, Carbohydrate 45g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
ZINGY LEMON CUPCAKES
These are great for partys of as a snack if you are a bit peckish.
Provided by chocolatecupcake101
Time 1h
Yield Makes Muffins
Number Of Ingredients 8
Steps:
- Heat the oven to 180 degrees.
- Using a whisk, beat together the butter and the sugar until light and fluffy.
- Add the eggs, flour (sifted), milk and the zest of the two lemons and a little squeeze of juice.
- Mix everything until it is a smooth mixture.
- Spoon one and a half tea spoons of the mix into the cake cases.
- Bake in the oven for 10-15 mins.
- While they are cooking, make the icing by whisking the butter in a bowl. Then add the icing sugar and mix.
- Add the zest if any remaining lemon zest and however much of the rest of lemon juice. (depending how zingy you want them to be)
- Put the cakes on a cooling rack to cool. When they have finished cooling, pipe or spread the icing in to the cakes.
- You could add a lemon flavour sweet of a small pice of chopped up lemon if wanted. And there you have it, one batch of delicious Zingy lemon cupcakes ready to take to a party or picnic or just to put in a box to save for another day. Make sure you have eaten them in a week or they won't taste as good as they are meant to.
LEMON CAKE ROLL
This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator.
Nutrition Facts : Calories 200 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 104mg sodium, Carbohydrate 43g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.
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LEMON BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (8)Total Time 3 hrs 23 minsServings 20Calories 160 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all the ingredients and knead — by hand, mixer or bread machine — to make a smooth, soft dough., Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 1 1/2 hours, or until it's puffy, though it may not have doubled in bulk., Transfer the dough to a lightly oiled work surface, and divide it into 20 pieces.
- Allow the pieces to rest, covered, for 10 minutes., Round the dough into balls, and place them in two lightly greased 9" round cake pans.
- Cover the pans, and allow the buns to rise for about 1 hour, or until they're nice and puffy and have filled the pan., While the buns are rising, combine the glaze ingredients, and set aside., Preheat the oven to 375°F., Brush the buns lightly with half the glaze.
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4.9/5 (22)Total Time 3 hrs 45 minsServings 16Calories 150 per serving
- Combine all of the dough ingredients in a large mixing bowl and stir to form a cohesive dough., Knead the dough, by hand, mixer, or bread machine, for 5 to 8 minutes, until it's smooth, soft and supple; avoid adding too much flour, as this will make the buns tough and dry.
- If you're using a stand mixer, knead for 2 minutes with the flat beater, then switch to the dough hook and knead for an additional 5 minutes., Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 1 1/2 hours, or until it's puffy, though it probably won't have doubled in bulk., Transfer the dough to a lightly oiled work surface, and divide it into 16 pieces (about 1 1/2 ounces or 43g each)., To make round buns, simply round the pieces into balls.
- To make hearts or knots, see our illustrated blog post for complete instructions., For soft-sided round buns, place them in a lightly greased 9" x 13" pan.
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