March 28, 2011
Meyer Lemons - what are they? They are a cross between a Lemon and a Mandarin Orange. The skin is very smooth, and more orange then a regular lemon. The flavor is less tart then a regular lemon and I've read that the skin is edible. Other then zesting it, I didn't put that last part to the test.
Recently I was shopping at a grocery store I don't usually go to and they had a bin of these. I've read several recipes that use these so I picked some up just to give them a try. I'm so glad I did. I really enjoyed the taste and I'm always excited to try something new!
The idea of making sticky rolls was intimidating to me. I've never done it. My mom used to make cinnamon rolls all the time but I spent most of my time eating them; rather then watching her go through the process. Apparently I made a much bigger deal about it in my head then it actually true. These were very simple to make and the lemon flavor was a really nice change up to the regular cinnamon variety. Nice and moist in the middle, perfectly sweet and light (strange for a sticky roll). I'm a fan of these for sure! Now I want to try more recipes with Meyer Lemons!
Start by heating up some milk in your mixer bowl and sprinkling the yeast over the top. Let sit for a few minutes.
Using the paddle on your mixer add the lemon zest, sugar, butter, vanilla, salt and eggs. Add 1 cup of flour and mix just until combined. You should have a sticky dough at this point. Now switch to the dough hook and add the rest of the flour. You're looking for a nice elastic yet smooth dough. Once you've got the dough mixed let it knead for about 5 minutes. Grease a bowl and then dump the dough into it, turning once to cover with grease. Cover for about an hour, set in a warm spot and let rise for about an hour or until about doubled in size.
Meanwhile, mix up the filling mixture. Above is the sugar, lemon zest, nutmeg and lemon juice.
Once the dough has doubled in size, put it on a well floured work surface and roll out to about 10x15. Grease a 9x13 inch pan in preparation for the rolls. Smear the softened butter on the dough, covering all areas.
Now smear the sugar mixture over the top of the butter.
Roll the dough tightly together starting with the longest side closest to you and roll away from your body. Pinch the seam together.
Cut the roll into 12 pieces. It's easiest if you cut the roll in half, then cut each half in half and then each section into thirds.
Place each roll cut side up in your prepared dish. you might need to shape them back into a circle. Cover with plastic wrap and put back into a warm spot for about an hour.
All the edges should be touching now. Place in a 350 degree oven for 25-35 minutes. While these cook, make the glaze.
The tops should be a nice golden brown and the internal temperature should be 190 F.
Put the glaze on while the rolls are still hot.
Serve warm. YUM!
I found this recipe here: Meyer Lemon Sticky Rolls
Here is the recipe exactly as I found it from Tracey's Culinary Adventures.
2 1/2 teaspoons active yeast
3/4 cup warm milk (about 100-110 F)
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup sugar
2 teaspoons vanilla extract
3 1/2 - 4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 lemons, zested
2 eggs, at room temperature
1 cup sugar
1/4 teaspoon freshly grated nutmeg
zest of 2 lemons
2 tablespoons lemon juice
2 tablespoons unsalted butter, at room temperature
Lemon Cream Cheese Glaze
4 oz cream cheese, softened
Juice of 1 lemon
1 cup confectioners' sugar
1 lemon, zested (optional, for garnish)
In the bowl of a stand mixer fitted with the paddle attachment, sprinkle the yeast over the warmed milk and let it sit for a few minutes. Add the butter, sugar, vanilla, salt, nutmeg, lemon zest, and one cup of the flour and mix briefly to combine. Add the eggs and enough of the remaining flour to make a soft yet sticky dough. Switch to the dough hook and knead the dough for about 5 minutes, or until the dough is smooth and elastic. (Alternatively, you could turn the soft dough out onto a floured work surface and knead by hand for 7-10 minutes until the dough is smooth and elastic.)
Lightly grease a large bowl with cooking spray. Add the dough and turn to coat. Cover the bowl with plastic wrap and set in a warm spot. Let the dough rise until nearly doubled, about an hour.
To make the filling, mix the sugar with the nutmeg, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in two tablespoons of lemon juice.
Lightly grease a 13x9 inch baking dish with cooking spray. On a floured surface, roll the dough out into a rectangle that is approximately 10x15 inches. Spread the dough evenly with the softened butter, then spread the lemon-sugar filling mixture over top. Starting with a long end facing you, roll the dough up tightly. Pinch the dough at the end to seal the seam. Cut the dough into 12 even rolls (I like to halve the roll, then halve each piece and finally, cut each piece into thirds), and place them, cut side up, in the prepared baking dish.
Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)
Heat the oven to 350 F. Bake for 25-35 minutes, or until the rolls are lightly browned and a thermometer inserted into the center of a roll reads 190 F.
While the rolls are baking, prepare the glaze. Whip the cream cheese (using a mixer or even by hand with a whisk) until light and fluffy. Add the lemon juice and blend until well combined. Mix in the powdered sugar until the glaze is smooth and creamy.
When the rolls finish baking, smear them with the cream cheese glaze, and, if desired, sprinkle the lemon zest over the top to garnish. Serve while warm.