|Lemon Coffee Rolls - a perfect breakfast or brunch treat!|
I love those Pillsbury Orange Sweet Rolls. I've bought them for years and enjoy making them for an early morning treat. However, being a baking blogger I now feel a little guilty when I pick up a can and pop them in the oven. After all, shouldn't I be able to pull off something just as good?
Well, I've attempted several things with limited success. While each was good in its own right none quite had the citrusy quality I really enjoy. What I have finally come to realize is that trying to reproduce the fake cinnamon flavor using real ingredients just doesn't work. The cinnamon is far too strong when using the real McCoy.
So, I was pleasantly surprised when this recipe for Coffee Rolls turned out to be just the ticket! The citrus taste is nicely balanced and the rolls (since they lack cinnamon) don't compete with the citrus. This originally called for orange, but I had lemons I needed to use up thus, I ended up with lemon coffee rolls. However, you can use orange if you prefer.
I really enjoyed these rolls. The texture of the bread is very nice, in fact I might use it for regular cinnamon rolls in the future.
1 packet of active dry yeast
1/4 cup warm water (100° to 110°)
1 cup sugar, divided
2 large eggs
1/2 cup sour cream
1/4 cup plus 2 tbs. butter, melted
1 tsp. kosher salt
2 3/4 to 3 cups all purpose flour (note: I used a ratio of 2:1 all-purpose flour to bread flour)
1 cup flaked coconut, toasted and divided
2 tbs. grated lemon zest
Turn dough out in well oiled bowl and turn dough to coat both top and bottom. Cover bowl with a towel and allow dough to rise for 1 1/2 hours or until doubled in size.
Punch down dough and allow it to rest for 10 minutes. Turn dough out onto floured surface and divide in half. Roll 1 portion of the dough into a circle about 12 inches in diameter. Brush dough with 1 tbs. of melted butter. Combine remaining 3/4 cup sugar, 3/4 cup toasted coconut, and lemon zest in small bowl. Sprinkle half of mixture over dough. Cut dough circle into 12 wedges. Roll each wedge up beginning with wide end (like a croissant). Place in a well greased 9x13-inch pan with the point side down. Repeat with remaining dough, butter, and coconut mixture.
Cover pan and allow rolls to rise for 45 minutes to 1 hour or until doubled in size. Preheat oven to 350°.
Bake at 350° for 25-30 minutes or until golden. If necessary, cover rolls with aluminum foil in last 15 minutes of baking to prevent too much browning.) Spoon glaze over warm rolls and sprinkle with remaining toasted coconut.
3/4 cup sugar
1/2 cup sour cream
1/4 cup butter
2 tsp. lemon juice
In small saucepan combine all ingredients and bring to a boil. Boil for 3 minutes, whisking occasionally. Remove from heat and allow to cool slightly before drizzling over rolls.