Citrus Poppy Seed Sweet Rolls

These rolls came about one day when I couldn’t decide whether I wanted to make lemon poppy seed bread or sweet orange rolls. Why choose when you can have these citrus poppy seed sweet rolls? 

If you haven’t shaped rolls into braided knots before, this can be a little tricky to get down just by reading instructions. Head to my instagram (linked here) to watch how to shape them. You can also roll them (like you would make cinnamon rolls) if you prefer that shape.

Citrus Poppy Seed Sweet Rolls

 

Print

Prep time

2 hours

Cook time

20 mins

Total time

2 hours 20 mins

 

Serves: 12 large rolls

Ingredients

• For the rolls:
• 1 tablespoon instant yeast
• 1 cup milk, warm but not hot
• ⅓ cup granulated sugar
• 2 large eggs
• 6 tablespoons vegetable oil
• 1 teaspoon kosher salt
• 4 to 4½ cups flour
• 1 lemon, zested
• 1 orange, zested
• For the filling:
• ¾ cup granulated sugar
• 2 tablespoons poppy seeds
• 1 lemon, zested
• 1 orange, zested
• ½ cup butter, softened
• For the glaze:
• ¼ cup orange juice
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 cups powdered sugar

Instructions

1. Place yeast, milk, sugar, eggs, oil, salt, and 3½ cups flour in the bowl of a stand mixer fitted with a dough hook. Turn mixer on low-medium, then increasing the medium-high, mixing until a shaggy dough forms. Continue adding flour, a large spoonful at a time, mixing in between each addition, until dough is workable but is still soft and tacky. Continue to mix on low-medium speed to knead for another 5-8 minutes until dough is elastic and smooth.
2. Remove dough and place in an oiled or greased bowl. Cover with a tea towel or plastic wrap and place in a warm, draft-free spot. Allow to rise until doubled in size. This will take about 60 minutes.
3. When dough is nearly risen, prepare filling. Stir together the sugar, poppy seeds, lemon zest, and orange zest.
4. Once dough is doubled, punch down and turn dough out onto a floured surface. Spray a muffin tin with non-stick cooking spray. Roll dough into a large rectangle that is around 12x24 inches. Spread butter over rectangle then sprinkle with prepared filling evenly. Fold dough into thirds lengthwise so you have a long thin rectangle. Cut evenly width wise into 12 strips. Take each strip and using a sharp knife, cut three long thinner strips almost the ends, but leaving one end uncut so that the strips stay connected. Braid strands and connect edges of braids to form a braided dough ball shape.
5. Place in prepared pan and cover with a tea towel or plastic wrap. Place in a warm spot to allow to rise until about nearly doubled in size, about 20-30 minutes.  When rolls are nearly risen, preheat oven to 350 degrees F.
6. Once rolls are risen, bake in preheated oven for 16-20 minutes, until baked in the center and golden brown on tops. Remove from oven and let cool.
7. While rolls cool, make the glaze by stirring together citrus juice, vanilla, salt, and 2 cups powdered sugar. Add a little more powdered sugar or juice as needed to achieve a thick but pourable glaze consistency. Once rolls are cooled, drizzle over tops.

3.5.3251