I have some seriously amazingly delicious sweet rolls to share with you guys, BUT FIRST —
A wee bit of news.
Yes sir, yes ma’am, me and the mister are expecting a little one next May! We are beyond excited (and a little terrified), but mostly just really, really ridiculously excited.
I’m also very excited about chocolate milk right now. And orange juice. And green olives. And McDonald’s cheeseburgers. And pretzels. But sadly, NOT. AT. ALL. about fall produce like sweet potatoes (unless they’re pureed and doused in butter and/or sugar) and butternut squash. Or chickpeas. Yeeesh. No can do.
I’ll be 13 weeks along on Sunday, and I’m hoping that will also be the day that I kick this dang nausea and constant exhaustion. Mayhaps you’ve noticed, mayhaps you haven’t, but I feel like my work has taken a hit in quality in the last few weeks because it takes all the energies to make and shoot a recipe, and by the time I’m taking the final photos I’m basically asleep standing up. It’s been fun. On opposite day.
Anyway, all that to say we are very excited. And trying to enjoy our sleep. We hear rumors that we won’t be sleeping next spring.
All of this news also comes during a week when we found out my aunt Evy passed away suddenly, leaving behind my two teenage cousins and my uncle. It’s been a bittersweet week, to be sure. It has made us ever more aware of how precious life is, whether remembered or celebrated. And I know my aunt was excited about our little bun, too.
There’s really no way to not awkwardly segue to talking about these sweet rolls, so let’s just get to it. I have a confession about them: They are my first-ever experience with Meyer lemons. I KNOW. Frankly I don’t know why I was so daft to wait this long to try them because hello, they’re tasty. That sweet-tart flavor? I can’t get enough of it. Especially when it’s rolled up into a sweet roll with some crunchy poppy seeds, sugar and butter.
The rolls take a little time to make, I’ll admit, but you spend most of that time sleeping (my favorite hobby as of late) so I wouldn’t say it’s a bad thing. The best part is half of the work is done by morning, so you have less time to wait to get these into your tummy for breakfast or brunch. Plus, you don’t have to wait for them to fully cool before you eat them — just drizzle them with some glaze, pull them apart and dig in.
And I mean really, there is nothing much better than a warm, fresh-baked sweet roll straight from the oven, am I right? Well, except maybe chocolate milk. Gosh that stuff is good.
Lemon Poppy Seed Sweet Rolls
Ingredients
For the dough:
- ⅓ cup milk
- ¼ cup unsalted butter
- 2 ½ cups unbleached all-purpose flour, plus more for shaping
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast, 1 packet
- ¼ cup warm water
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
For the filling:
- ½ cup granulated sugar
- 3 tablespoons Meyer lemon zest, from about 3 small lemons
- Zest of 1 orange
- 3 tablespoons poppy seeds
- 3 tablespoons unsalted butter, melted
For the glaze:
- ½ cup powdered sugar
- 2 tablespoons Meyer lemon juice, or fresh squeeze lemon juice
Instructions
- In a small saucepan, heat milk and butter until butter is just melted. Remove from heat; cool slightly.
- Meanwhile, in a large bowl or bowl of a stand mixer, whisk together flour, sugar and yeast.
- Whisk water, eggs and vanilla into milk mixture until combined. Pour over flour mixture in bowl. Add salt. Stir until a dough forms.
- Knead dough by hand on a lightly floured surface 5 to 6 minutes, adding more flour as needed until dough is smooth and elastic; OR, knead dough with dough hook attachment in stand mixer 3 to 4 minutes, adding more flour as needed until dough is smooth and elastic.
- Transfer dough to a lightly greased bowl; turn to coat. Cover with plastic wrap and let rise in a warm place 1 to 2 hours until doubled. Punch down dough; chill in fridge overnight, covered.
- The next morning, make the filling: Combine sugar, lemon zest, orange zest and poppy seeds in a small bowl. Grease a 9-inch springform pan; line the bottom with parchment paper.
- Roll out dough on a lightly floured surface to a 20-by-10-inch rectangle. Brush with melted butter, then sprinkle filling on top. Roll up from the long end tightly into a log. Slice the log into 12 equal rolls.
- Place the rolls evenly, cut-side up, in prepared pan. Cover with plastic wrap and let rise 1 to 1 1/2 hours until doubled.
- Heat oven to 350 degrees F. Bake rolls 30 to 35 minutes until golden brown. Transfer to a wire rack; cool 10 minutes. Whisk together glaze ingredients and drizzle over warm rolls. Serve rolls warm or room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Um, CONGRATS, beautiful mother-to-be! You’re GLOWING and I am SO happy for you and your hubster! Second of all, can we get a WOOHOO for McDonald’s cheeseburgers? They are the bomb diggity; I don’t care what any naysayers have to say. And third, these rolls are to-die for! Lemon rolls are one of my favorites.
Congratulations to you and your husbands. What an exciting time. So sorry about the nausea. Try to enjoy every minute of these wonderful months.
These rolls are gorgeous! I’m so sorry to hear about your aunt. I can relate to that bittersweet feeling because I experienced something similar the week I found out I was pregnant. Sending many healing and peaceful thoughts to your family. Congratulations again on the little bun!
You are too cute!! Congratulations!
!!!!!!!!!!!!! You cannot even imagine how excited I am for you. I feel like I’ve been waiting for this day since BSP4!
Congratulations!!!
And… these rolls look amazing! Such gorgeous photos 🙂
Hi Mommie Stephanie,
This is a rather personal note and it is up to you to share on your blog or not.
When some one we love leaves this world, many people turn their thoughts to eternity and to Who controls our lives and to what is waiting for us after this world.
Your Aunt Evy has left a big hole in the universe of her husband and children and you and others who loved her and I am so sorry for your pain. It has taken me a really long time to see that God uses all things for the good of those who love Him. We just can’t see with eyes as BIG as His when we are in trials. I also feel that, if she was YOUR aunt, she must have been a special person and you will never forget her and what she means to you.
That being said, I echo the many happy, joyous exclamations over the miracle you have developing inside you. You are blessed, Stephanie, and I praise our Lord who watches over you. HUGE smiles!
MK
***Oh, unsolicited health advice: all of those hormones swirling around can affect your gum tissues, not to mention that nausea doesn’t make your toothbrush look too tasty. (Actually, I am a dentist. In Jacksonville, Fl.) So try to keep on top of your oral hygiene routines, as best as you can. Keep your regular dental cleaning appointments and if you haven’t been in a while, get there. Mouth bacteria are being linked to low birth weight babies in some cases. Of course, Stephanie, you really should forgo the cigars and whiskey, too. And run your toothbrushes through your regular dishwasher cycles to disinfect. Easy, effective, inexpensive, documented in a study. (There’s a degree in Microbiology on The Wall, too.)
Please feel free to ask if you have any questions, although that must sound kinda weird since you don’t know me and you must certainly have many around you. But the offer stands. I am a big fan of yours. (not the Stephen King kind! eeewww)
Be Blessed and Be Well. YEA!
Mary Kaye Jones
This is wonderful news, Steph!! So excited for you two! Very sorry to hear of your aunt’s passing, but this gives you both a real reason to smile again. Hoping you kick the exhaustion and nausea soon! Big hugs!
Oh my goodness I am OVER THE MOON for you guys!! Congratulations my dear!!
CONGRATS STEPH! So happy for you, the Mr, and your little Bun to be. These rolls are a sweet way to celebrate.
Also, I’m so sorry to hear about Evy. Sending big hugs and prayers of comfort!