Ingredients:
For the dough:
1/2 cup whole milk
1 x 1/4 ounce packet quick-rise instant dry yeast (2 1/4 teaspoons)
1/4 cup granulated sugar, plus 1 extra teaspoon
4 tablespoons butter, melted and slightly cooled, plus 2 extra tablespoon for greasing the bowl and pan
1 large egg yolk
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour, plus more for the dough and dusting
3/4 teaspoon salt
For the lemon filling:
Lemon zest from 2 lemons
2 tablespoons freshly squeezed lemon juice
3/4 cup granulated sugar
12 tablespoon butter, room temperature
For the icing:
4 tablespoons whole milk
5 tablespoons butter
1 teaspoon vanilla extract
2 tablespoon freshly squeezed lemon juice
pinch of salt
2 1/4 cup confectioners sugar
1 tablespoon poppy seeds
Directions:
1. Using a medium size sauce pan, whisk 1/2 cup water, 1/2 cup whole milk and 1 teaspoon granulated sugar. Set on medium heat until a thermometer reads between 110-115 degrees F. Remove from the heat and sprinkle the yeast over the top. Let mixture sit for 15 minutes until foamy. If mixture does not foam, discard and try again with fresh yeast.
2. Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In the bowl of a stand mixer whisk the flour and salt until combined. Make a well in the center. Add the foamy yeast mixture to the flour mixture. Using a dough hook attachment mix on low speed, then increase speed to medium and knead dough for 6 minutes until the dough forms into a ball. About 2 minutes into mixing, if the dough is dry (not completely forming a ball around the dough hook) add water a tablespoon at a time. If dough is too sticky (dough is sticking to bottom of bowl or sticks to your fingers upon touch) add flour a tablespoon at a time. The ideal ball of dough you want is one that is forming a ball around the dough hook and not sticking to the bottom of the bowl and does not stick to your fingers when you pull your fingers away from the dough.
3. Grease a large bowl with the 1 tablespoon of butter (set aside the other 1 tablespoon butter for later). Remove dough from dough hook. Using both hands and fingers, massage the dough to get any excess air out. Reshape dough back into a ball and add to the greased bowl, turning to coat lightly with the butter. Cover bowl with plastic wrap and let sit for 1 1/2 hours or until double in size.
4. Remove dough from bowl and again massage the dough to get any excess air out. Reshape dough back into a ball and add to the greased bowl, turning to coat lightly with the butter. Cover with plastic wrap and refrigerate for 2 hours or overnight.
5. Remove bowl from the refrigerator to the counter top and let sit, still covered in the plastic wrap for about 15 minutes so dough can come to near room temperature. Meantime, using a medium bowl combine the lemon zest and lemon juice. Add the the granulated sugar and using your fingers, rub the lemon zest and juice into the sugar. Set bowl aside for later.
6. Grease a 9 x 13 inch baking pan with the remaining 1 tablespoon of butter.
7. Remove dough from bowl and again using both hands hands and fingers, massage the dough to get any excess air out. Place dough on a lightly floured large cutting board or flat counter top. Using a rolling pin, roll the dough out into a 10 x 18 inch rectangle. Spread the 12 tablespoons of butter over the dough leaving a 1 inch border on one of the long sides. Top the butter evenly with the lemon zest and sugar mixture. Brush the clean 1 inch border with water. Gentle roll the dough toward the long 1 inch clean border resulting in a long 18 inch log, Pinch the seam to seal. Using a large serrated knife cut via a sawing motion starting 1 1/2 inches from the end of the dough log. Repeat, cutting every 1 1/2 inches, resulting in 12 rolls. Place the rolls in the prepared baking dish. Cover baking pan with plastic wrap and let rolls rise at room temperature for about 30-40 minutes.
8. Preheat oven to 350 degrees F. Uncover baking dish and bake for 28-30 minutes or until rolls are slightly golden brown. Remove pan to a wire rack to cool, about 30 minutes.
9. For the icing. Using a medium size sauce pan on medium low heat, add milk and butter until melted. Whisk in vanilla, lemon juice and salt. Whisk in confectioners sugar until combined. Whisk in poppy seeds until combined. Pour the icing over the rolls and spread evenly by using a flat rubber spatula.
Notes: When registering the temperature of the water and milk for the instant dry yeast. Buy an old fashioned wet bulb candy thermometer. The very close range of 110-115 degrees F. has to be spot on or else the yeast will not activate. I have had no luck what so ever trying to use a modern digital thermometer. Some bakers use a non-flavored piece of dental floss to cut the long log into rolls.
Two things about this recipe. I am a little bit unconventional on how I make the yeast and dough. Instead of sprinkling sugar over the yeast to activate it. I just whisk the sugar into the water and milk mixture before heating, it works just fine. Also when making the dough, most recipes have you remove the sticky dough to a heavily floured cutting board and work more flour into the dough. My method is to just keep adding the flour when its in the mixing bowl until you are able to handle it without it sticking to your fingers. Saves another step and also another cleanup on aisle 5.