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Ingredients:
2
1/2 Cups Warm Milk (water can be substituted)
2
Tablespoons Yeast
2
Tablespoons Sugar
1
teaspoon Salt
3
Tablespoons Oil
6
drops lemon oil Lorann Oils
1
¼ cups sugar
5
1/2 -6 Cups Flour (use approximately 5 cups all purpose flour and 1 cup self
rising flour)
Zest
from 5 lemons
Butter
flavored cooking spray
Glaze:
1
cup powdered sugar
¼
cup milk
3
drops lemon oil
Preheat your warming drawer
on your oven to the lowest setting.
First:
Add yeast and then sprinkle the
sugar over the 2 1/2 cups of milk. Stir until sugar dissolves. Let
it sit for about five minutes until
you see the yeast get all bubbly on top.
Next: Stir in the salt, oil, sugar and 4 cups flour.
Then:
Stir in the lemon zest and lemon oil
(do not add these ingredients before this or they will curdle your milk)
Then:
Stir in the remaining flour
Then: Knead (or use the pastry hooks on a blender) the dough for a few minutes until it is smooth and pulls away from..then transfer to a floured pastry mat and Knead the final strokes until it is smooth.
Then cover your bowl with a warm wet towel and let the dough sit for
about 1 hour.
If you have a warming drawer in your oven, turn it on the lowest setting and let rise in the warming drawer.
If you have a warming drawer in your oven, turn it on the lowest setting and let rise in the warming drawer.
To
make the dough into rolls:
After the dough rises, split the dough into two balls of
dough. One at a time, roll out a ball of dough into a circle
with the dough about 1/8 inch thick (I use a silicone pastry mat and a pastry
rolling pin, but these are not essential).
Spread ¼ cup * (1/2 cube) of
softened lemon butter on the circle (I use a raised spatula to spread the
butter) Cut the circle into 8ths
(like you are making slices of pizza). Roll up each slice beginning with the
wide end. Tuck in the pointed end into the roll so that it does not unroll in
the oven. Place each roll on a baking stone or a greased baking sheet (I use
a baking stone). Let rise 20 minutes in a warm room. Bake
for approximately 20 minutes in a preheated oven…but TURN your baking pan at least once during baking to help with even
baking. NOTE YOU WILL USE AN ENTIRE CUBE OF BUTTER FOR THIS RECIPE.
Immediately
after the rolls come out of the oven drizzle the lemon glaze over the rolls.
The tools I use to make rolls
are: A silicone pastry mat, a large mixing bowl, a medium mixing bowl and
a small mixing bowl. A 2 cup dry measuring cup, a one cup dry measuring
cup, measuring spoons, a hand mixer with bread hooks, a batter spoon, a knife
(I use a special pizza cutter), a angled spatula (or a butter knife), a pastry
rolling pin (or a regular rolling pin)., 2 baking stones or cookie sheets. Also
bring several "tea towels" - kitchen towels.......a basket or paper
bag to put your rolls in.
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