From the kitchen of One Perfect Bite...Several of my most constant readers will be celebrating Father's Day today. Have a great day gentlemen. I hope your holiday is jam-packed with family, food and fun. The Silver Fox, who daily reads the blog because I make him, was reminiscing about holiday's past and his most vivid memories of the day involved ties that glowed in the dark and soap on a rope. He'd forgotten the gallons of Old Spice that came his way over the years. Had I had more time, I would have created a goodie bag of presents past, just to see what his reaction would be. Alas, it was too late for that, but I have been able to put together a few special dishes for the day. Father's Day breakfast is a happening affair at our house. By the time we back away from the table, enough calories have been consumed to keep engines running for a week. I'm trying new sweet rolls this year and they turned out well-enough to share with you. They are an easy lemon-sugar version of classic cinnamon rolls, and if you are a lemon head I know you'll enjoy them. These are no-knead refrigerator rolls, and while they are more subtle than their cinnamon cousins, they are delicious. While I know it is frowned upon, I make my lemon sugar at the last minute. I've found that sugar and lemon peel that are pulsed together in a food processor, make a lemon sugar that is a match for the old-school aged variety and it does not require forethought. I use the sugar to make a butter that is the base for a filling that also includes coconut and chopped almonds. It is a winning combination. I've also added cream cheese to the glaze I make for the rolls. It adds a richness that makes these homely buns worthy of a celebration. I do hope you will try them. Here is how they are made.
Overnight Lemon Sweet Rolls...from the kitchen of One Perfect Bite
4-1/2 teaspoons active dry yeast
1-1/2 cups warm water
1/2 cup butter, softened
1/2 cup sugar
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
Lemon Sugar Filling
1 cup granulated sugar
Peeled zest of 2 lemons
2/3 cup softened butter
1 cup shredded coconut
1 cup coarsely chopped almonds
4 oz. cream cheese, room temperature
1 cup confectioners' sugar, sifted
Zest and juice of 1 large lemon
2 to 4 tablespoons milk or heavy cream
Optional: 1/4 teaspoon lemon extract
1) Dissolve yeast in a small bowl of warm water.
2) Combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour in the bowl of an electric stand mixer fitted with a paddle attachment. Beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap and refrigerate overnight.
3) To make filling: Pulse sugar and lemon peel in a food processor until mixture has an even texture and lemon peel is fully incorporated into sugar. Add butter and pulse until mixture is smooth. Set aside.
4) Grease two 13 x 9-inch baking pans. Set aside.
5) Turn dough onto a floured surface. Divide dough in half. Roll one portion into an 18 x 12-in. rectangle. Spread with half of lemon butter mixture to within 1/2-inch of edges. Sprinkle evenly with half of coconut and almonds. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Cut into 12 slices, each about 1-1/2-inches in length. Place in prepared baking, cut side down. Repeat with remaining dough and filling. Cover with kitchen towels or greased plastic wrap and let rise in a warm place until doubled, about 1 hour.
6) Meanwhile, preheat oven to 375 degrees F. Bake 20-25 minutes or until lightly browned. Let sit in pan for 5 minutes, then invert onto a cooling rack. Invert again so top side of rolls is facing up
7) Combine cream cheese, confectioners' sugar, lemon juice and zest, milk and lemon extract in bowl of a food processor. Pulse until mixture is smooth and creamy. Add additional milk to glaze if it is too thick. Drizzle over warm rolls. Yield: 2 dozen.
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