Lemon-Poppy Seed Sweet Rolls - Prepare from Scratch

      This sweet roll dough achieves tenderness through enrichment instead of prolonged fermentation. The addition of sour cream contributes fat and acidity; the fat helps to soften the crumb while the mild acidity subtly strengthens the gluten structure. Consequently, the dough can stretch thinly around the lemon-poppy seed filling without breaking. Pouring warm cream over the rolled dough just before baking allows it to seep into the outer layers, generating steam in the oven and preventing the exposed dough from drying out, which leads to fluffy centers and gently caramelized edges.

      **Dough Ingredients:**

      - 4 cups (500 grams) all-purpose flour

      - 1/3 cup (67 grams) granulated sugar

      - 1 tablespoon (9 grams) poppy seeds

      - 2¼ teaspoons (7 grams) instant yeast

      - 2 teaspoons (4 grams) lemon zest

      - 1 teaspoon kosher salt

      - ¾ cup (180 grams) hot whole milk (120°F/49°C to 130°F/54°C)

      - ½ cup (120 grams) sour cream, at room temperature

      - 1 large egg (50 grams), lightly beaten and at room temperature

      - ½ cup (113 grams) unsalted butter, cubed and softened

      **Filling Ingredients:**

      - ¾ cup (150 grams) granulated sugar

      - ½ cup plus 2 tablespoons (141 grams) unsalted butter, at room temperature

      - 1½ tablespoons (9 grams) lemon zest

      - ¼ teaspoon kosher salt

      - 1 tablespoon (9 grams) poppy seeds

      - ½ cup (120 grams) warm heavy whipping cream (105°F/41°C to 110°F/43°C)

      **Glaze Ingredients:**

      - 1½ cups (180 grams) confectioners’ sugar

      - ½ cup (112 grams) mascarpone cheese*, at room temperature

      - ¼ cup (60 grams) heavy whipping cream, at room temperature

      - ¼ teaspoon kosher salt

      **Dough Preparation:**

      In a stand mixer bowl fitted with the paddle attachment, mix together flour, granulated sugar, poppy seeds, yeast, lemon zest, and salt. Gradually add hot milk and sour cream, beating on low speed until combined. Then add the egg, mixing just until the dough forms while scraping down the sides of the bowl.

      Switch to the dough hook attachment. With the mixer on low, incorporate the butter one cube at a time, mixing well after each addition (approximately 7 minutes total). Continue beating until the dough is elastic and smooth, about 10 to 15 minutes.

      Coat a large bowl with cooking spray. Place the dough in the bowl, turning it to coat the top. Loosely cover and allow it to rest at room temperature for 15 minutes. Spray a 13x9-inch baking pan with baking spray containing flour.

      **Filling Preparation:**

      In a medium bowl, combine granulated sugar, butter, lemon zest, and salt, mixing until creamy, about 2 minutes. Stir in the poppy seeds until fully incorporated.

      Turn the dough onto a lightly floured surface and roll it out into an 18x12-inch rectangle. Spread the filling over the dough, leaving a ¾-inch border on one long side. Starting from the long side opposite the border, roll the dough into a log. Trim the ends and slice the log into 12 pieces (approximately 1½ inches wide each). Tuck the ends of each roll under and place the rolls, seam side down, into the prepared pan. Cover and let rise in a warm, draft-free spot (75°F/24°C) until puffed and the rolls are touching, about 1 hour.

      Preheat the oven to 350°F (180°C). Gradually pour warm cream over the rolls. Bake until golden brown and a thermometer reads 190°F (88°C) in the center, about 25 to 30 minutes. Allow to cool in the pan for 10 minutes.

      **Glaze Preparation:**

      In another medium bowl, whisk together all glaze ingredients until smooth and fully combined. Spread the glaze over the warm rolls. Best enjoyed warm. Store in an airtight container in the refrigerator for up to 3 days.

      *We used BelGioioso® Mascarpone Cheese.

      Let us know how it turned out!