Lemon-Buttermilk Sweet Rolls


A double dose of tang from buttermilk and citrus sets these pillowy rolls apart from more traditional spice-laden rolls.

Lemon-Buttermilk Sweet Rolls
Makes 12
  • 3½ cups plus 2½ tablespoons all-purpose flour, divided
  • 1 cup granulated sugar, divided
  • 1 (0.25-ounce) package active dry yeast
  • 1½ teaspoons kosher salt
  • 1 cup whole buttermilk
  • ⅔ cup unsalted butter, softened and divided
  • 1 large egg
  • 1½ tablespoons lemon zest
  • ½ cup unsalted butter, melted
  • 1 cup confectioners’ sugar
  • 1 tablespoon whole buttermilk
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
For rolls:
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups flour, ¼ cup granulated sugar, yeast, and salt.
  2. In a small saucepan, heat buttermilk and ⅓ cup butter over medium heat until butter is melted and mixture registers 120° to 130° on an instant-read thermometer. Add to flour mixture, beating at medium-low speed until combined, stopping to scrape sides of bowl. Add egg, beating until combined. Reduce mixer to low, and gradually beat in 2 cups flour, stopping to scrape sides of bowl.
  3. Switch to dough hook attachment. Beat at low speed until a soft, slightly sticky dough forms, 14 to 16 minutes, stopping to scrape sides of bowl as needed. (Beat in up to remaining 2½ tablespoons flour, adding ½ tablespoon at a time, if dough is too sticky.)
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
  5. Lightly punch down dough. Cover and let stand for 5 minutes. Spray a 10-inch cast-iron skillet with cooking spray.
  6. On a lightly floured surface, roll dough into an 18×12-inch rectangle. In a small bowl, stir together zest and remaining ¾ cup sugar. Spread remaining ⅓ cup butter onto dough, leaving a ½-inch border on one long side. Sprinkle sugar mixture onto butter. Starting at side without border, roll up dough into a log, pinching seam to seal. Using a floured serrated knife, cut log into 12 (1½-inch-thick) slices. Place slices, cut side up, in prepared pan. Cover and let rise in a warm, draft-free place (75°) until puffed, 20 to 30 minutes.
  7. Preheat oven to 350°.
  8. Bake until lightly browned, 30 to 40 minutes, loosely covering with foil to prevent excess browning as needed. Let cool on a wire rack for 15 minutes.
For glaze:
  1. In a medium bowl, whisk together melted butter and confectioners’ sugar until smooth; whisk in buttermilk, zest, and juice until well combined. Drizzle onto warm rolls. Serve warm.