Lemon Poppyseed Rolls

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Step 1

Warm the milk: Heat the milk in the microwave or on the stove top until it reaches between 120°F and 130°F (49°C to 54°C). (Note: Cold milk will not activate yeast properly and hot milk will kill it.)

Step 2

Mix liquid base & yeast: Pour milk into a large mixing bowl and sprinkle yeast over the top. Allow to stand for 5 minutes, then whisk in sugar, salt, vanilla, eggs (at room temp), and melted butter (cooled). Whisk for a few minutes until eggs are well beaten. Add fresh lemon zest and poppy seeds; whisk to combine.

Step 3

Add flour: Gradually start adding flour, about 1/2 cup at a time. Start with a whisk, then switch to a spatula. Lightly flour your work surface and turn out the dough once it pulls together into a ball. You'll need about 3 1/2 to 3 3/4 cups flour in the dough; use the rest for dusting your work surface.

Step 4

Knead: Knead the dough for 3 to 6 minutes, adding additional flour in small increments as needed. The dough should be extra soft and just slightly sticky.

Step 5

First Proofing: Once the dough is smooth and elastic, return it to the mixing bowl. Cover with a clean towel and set in a warm corner away from cold air drafts. Allow dough to proof for about 1 to 1 1/2 hours until doubled in size.

Step 6

Punch down and shape: Once the dough has proofed and doubled in size, gently punch it down and turn it out onto a lightly floured work surface. Shape the dough roughly into a rectangle (do not knead again).

Step 7

Roll the dough: Using a floured rolling pin, roll the dough into a large rectangle (about 18×20 inches / 46×51 cm).

Step 8

Add filling: Spread softened butter over the entire surface of the dough using an off-set spatula. Sprinkle sugar in an even layer over the butter, followed by the poppy seeds (making sure to cover the edges). Sprinkle lemon zest over the top.

Step 9

Roll and slice: Starting with the long end, tightly roll the dough into a log, sealing the edges as you roll. Cut the log in half using a sharp knife, then score and cut each half into 6 pieces (12 rolls total).

Step 10

Pan placement: Transfer the rolls into a 10×14 casserole dish lined with parchment paper.

Step 11

Second proof: Cover rolls with a clean towel and place on the stove top while preheating the oven to 350°F (177°C). Allow rolls to proof until doubled in size, about 30 to 45 minutes.

Step 12

Initial bake: Bake at 350°F (177°C) for 10 minutes, then remove from the oven and pour warm half-and-half or whole milk over the top of each roll.

Step 13

Final bake: Return the rolls to the oven and continue baking for another 23 to 26 minutes, until the dough is a rich, golden-brown color on top.

Step 14

Mix base: Place softened cream cheese, vanilla, and salt in a large mixing bowl. Add lemon zest and poppy seeds, then mix for about a minute until smooth.

Step 15

Add cream & sugar: Pour in heavy cream and confectioner's sugar. Mix until a creamy icing forms (add more cream for a thinner consistency).

Step 16

Ice the rolls: As soon as the rolls come out of the oven, use a small spatula to spread the lemon cream cheese icing over the top. The warm rolls will soften the icing, allowing it to seep into the rolls.