In Pennsylvania German country, rolls are a basic necessity for every good lunch. When working on the farm, plowing fields, and caring for the cows, lunchtime is similar to most people’s dinner. There’s usually a large table laid out with hot foods, rolls, and fresh fruits. After everyone eats, lunch is put away and everyone goes back to work until dark. Dinner is leftover lunch, and everyone settles down for a bit of relaxation and bed.
These lemon rolls are perfect for lunch meals. The extra yeast in this recipe gives the dough a very quick rise that halves the time to make the rolls. Yields about 9 rolls.
Prep Time: 1 hour, 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 55 minutes
- 1/2 cup milk, warmed
- 2 tbsp butter, melted
- 2 tbsp sugar
- 1/2 tsp salt
- 2 tbsp warm water
- 2 packages active dry yeast
- 1 egg
- Grated rind from 1 small lemon
- 2 cups all-purpose flour
- In small saucepan, warm milk and butter until butter is melted. Remove from heat and let cool until lukewarm.
- In medium bowl, add lukewarm milk and butter mixture, sugar, salt, and water. Stir until sugar and salt is dissolved.
- Stir in yeast. Mix in 3/4 cup flour.
- Cover and let rise in bowl in warm place for 30 minutes.
- After the first rise, mix in egg and grated lemon rind. Mix in the remaining 1-1/4 cups flour.
- Cover dough and let rise in bowl again for 30 minutes.
- Punch down dough. Turn out on lightly floured board and roll with rolling pin to 1/2 inch thick. Cut rolls with biscuit cutter.
- Preheat oven to 375 degrees F. Place rolls close together in buttered 9 x 9 pan. Cover and let rise a third time for 15 minutes.
- Bake rolls for about 25 minutes or until golden brown.