![\"lemon](\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2026\/05\/SingleRiseBakes904SWS-696x1044.jpeg\" "\\"SingleRiseBakes904SWS\\"\/")
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This sweet roll dough relies on enrichment rather than extended fermentation for tenderness. Sour cream introduces both fat and acidity; the fat softens the crumb while the mild acidity gently strengthens gluten bonds. The result is a dough that stretches thinly around the lemon-poppy seed filling without tearing. Warm cream poured all over the proofed rolls just before baking seeps into the outer layers, creating steam in the oven and protecting the exposed dough from drying, resulting in plush centers and softly caramelized edges.<\/p>\n
Lemon-Poppy Seed Sweet Rolls<\/h2>\n\n\nDough:<\/h4>\n\n- 4<\/span> cups<\/span> (500 grams) all-purpose flour<\/span><\/li>\n
- 1\/3<\/span> cup<\/span> (67 grams) granulated sugar<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> (9 grams) poppy seeds<\/span><\/li>\n
- 2\u00bc<\/span> teaspoons<\/span> (7 grams) instant yeast<\/span><\/li>\n
- 2<\/span> teaspoons<\/span> (4 grams) lemon zest<\/span><\/li>\n
- 1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n
- \u00be<\/span> cup<\/span> (180 grams) hot whole milk (120\u00b0F\/49\u00b0C to 130\u00b0F\/54\u00b0C)<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (120 grams) sour cream, room temperature<\/span><\/li>\n
- 1<\/span> large egg (50 grams), lightly beaten and room temperature<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (113 grams) unsalted butter, cubed and softened<\/span><\/li>\n<\/ul>\n<\/div>\n\n
Filling:<\/h4>\n\n- \u00be<\/span> cup<\/span> (150 grams) granulated sugar<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> plus 2 tablespoons (141 grams) unsalted butter, room temperature<\/span><\/li>\n
- 1\u00bd<\/span> tablespoons<\/span> (9 grams) lemon zest<\/span><\/li>\n
- \u00bc<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> (9 grams) poppy seeds<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (120 grams) warm heavy whipping cream (105\u00b0F\/41\u00b0C to 110\u00b0F\/43\u00b0C)<\/span><\/li>\n<\/ul>\n<\/div>\n\n
Glaze:<\/h4>\n\n- 1\u00bd<\/span> cups<\/span> (180 grams) confectioners\u2019 sugar<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (112 grams) mascarpone cheese*, room temperature<\/span><\/li>\n
- \u00bc<\/span> cup<\/span> (60 grams) heavy whipping cream, room temperature<\/span><\/li>\n
- \u00bc<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n
\n- \n
For dough: In the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, poppy seeds, yeast, lemon zest, and salt. Add hot milk and sour cream, and beat at low speed until combined. Add egg, beating just until dough comes together and stopping to scrape sides of bowl.<\/p>\n<\/li>\n
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Switch to the dough hook attachment. With mixer on low speed, add butter, one cube at a time, beating until combined after each addition (about 7 minutes total). Beat until dough is elastic and smooth, 10 to 15 minutes.<\/p>\n<\/li>\n
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Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rest at room temperature for 15 minutes.<\/p>\n<\/li>\n
- \n
Spray a 13×9-inch baking pan with baking spray with fl our.<\/p>\n<\/li>\n
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For filling: In a medium bowl, stir together granulated sugar, butter, lemon zest, and salt until creamy, about 2 minutes. Stir in poppy seeds until well combined.<\/p>\n<\/li>\n
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Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle. Spread filling onto dough, leaving a \u00be-inch border on one long side. Starting with long side opposite border, roll up dough into a log. Trim ends. Using a serrated knife, cut log into 12 slices (about 1\u00bd inches wide each). Tuck ends under rolls, and place rolls, tucked end down, in prepared pan. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until very puffed and rolls are touching, about 1 hour.<\/p>\n<\/li>\n
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Preheat oven to 350\u00b0F (180\u00b0C).<\/p>\n<\/li>\n
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Slowly pour warm cream all over rolls.<\/p>\n<\/li>\n
- \n
Bake until golden brown and an instant-read thermometer inserted in center registers 190\u00b0F (88\u00b0C), 25 to 30 minutes. Let cool in pan for 10 minutes.<\/p>\n<\/li>\n
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For glaze: In another medium bowl, whisk together all ingredients until smooth and well combined. Spread glaze onto warm rolls. Best served warm. Refrigerate in an airtight container for up to 3 days.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\n*We used BelGioioso<\/i>\u00ae <\/i><\/span>Mascarpone <\/i>Cheese.<\/i><\/span><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n
\n
<\/p>\n
Dough:<\/h4>\n\n- 4<\/span> cups<\/span> (500 grams) all-purpose flour<\/span><\/li>\n
- 1\/3<\/span> cup<\/span> (67 grams) granulated sugar<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> (9 grams) poppy seeds<\/span><\/li>\n
- 2\u00bc<\/span> teaspoons<\/span> (7 grams) instant yeast<\/span><\/li>\n
- 2<\/span> teaspoons<\/span> (4 grams) lemon zest<\/span><\/li>\n
- 1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n
- \u00be<\/span> cup<\/span> (180 grams) hot whole milk (120\u00b0F\/49\u00b0C to 130\u00b0F\/54\u00b0C)<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (120 grams) sour cream, room temperature<\/span><\/li>\n
- 1<\/span> large egg (50 grams), lightly beaten and room temperature<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (113 grams) unsalted butter, cubed and softened<\/span><\/li>\n<\/ul>\n<\/div>\n\n
Filling:<\/h4>\n\n- \u00be<\/span> cup<\/span> (150 grams) granulated sugar<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> plus 2 tablespoons (141 grams) unsalted butter, room temperature<\/span><\/li>\n
- 1\u00bd<\/span> tablespoons<\/span> (9 grams) lemon zest<\/span><\/li>\n
- \u00bc<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> (9 grams) poppy seeds<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (120 grams) warm heavy whipping cream (105\u00b0F\/41\u00b0C to 110\u00b0F\/43\u00b0C)<\/span><\/li>\n<\/ul>\n<\/div>\n\n
Glaze:<\/h4>\n\n- 1\u00bd<\/span> cups<\/span> (180 grams) confectioners\u2019 sugar<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (112 grams) mascarpone cheese*, room temperature<\/span><\/li>\n
- \u00bc<\/span> cup<\/span> (60 grams) heavy whipping cream, room temperature<\/span><\/li>\n
- \u00bc<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n
\n- \n
For dough: In the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, poppy seeds, yeast, lemon zest, and salt. Add hot milk and sour cream, and beat at low speed until combined. Add egg, beating just until dough comes together and stopping to scrape sides of bowl.<\/p>\n<\/li>\n
- \n
Switch to the dough hook attachment. With mixer on low speed, add butter, one cube at a time, beating until combined after each addition (about 7 minutes total). Beat until dough is elastic and smooth, 10 to 15 minutes.<\/p>\n<\/li>\n
- \n
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rest at room temperature for 15 minutes.<\/p>\n<\/li>\n
- \n
Spray a 13×9-inch baking pan with baking spray with fl our.<\/p>\n<\/li>\n
- \n
For filling: In a medium bowl, stir together granulated sugar, butter, lemon zest, and salt until creamy, about 2 minutes. Stir in poppy seeds until well combined.<\/p>\n<\/li>\n
- \n
Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle. Spread filling onto dough, leaving a \u00be-inch border on one long side. Starting with long side opposite border, roll up dough into a log. Trim ends. Using a serrated knife, cut log into 12 slices (about 1\u00bd inches wide each). Tuck ends under rolls, and place rolls, tucked end down, in prepared pan. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until very puffed and rolls are touching, about 1 hour.<\/p>\n<\/li>\n
- \n
Preheat oven to 350\u00b0F (180\u00b0C).<\/p>\n<\/li>\n
- \n
Slowly pour warm cream all over rolls.<\/p>\n<\/li>\n
- \n
Bake until golden brown and an instant-read thermometer inserted in center registers 190\u00b0F (88\u00b0C), 25 to 30 minutes. Let cool in pan for 10 minutes.<\/p>\n<\/li>\n
- \n
For glaze: In another medium bowl, whisk together all ingredients until smooth and well combined. Spread glaze onto warm rolls. Best served warm. Refrigerate in an airtight container for up to 3 days.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\n*We used BelGioioso<\/i>\u00ae <\/i><\/span>Mascarpone <\/i>Cheese.<\/i><\/span><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n
\n
<\/p>\n
Filling:<\/h4>\n\n- \u00be<\/span> cup<\/span> (150 grams) granulated sugar<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> plus 2 tablespoons (141 grams) unsalted butter, room temperature<\/span><\/li>\n
- 1\u00bd<\/span> tablespoons<\/span> (9 grams) lemon zest<\/span><\/li>\n
- \u00bc<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> (9 grams) poppy seeds<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (120 grams) warm heavy whipping cream (105\u00b0F\/41\u00b0C to 110\u00b0F\/43\u00b0C)<\/span><\/li>\n<\/ul>\n<\/div>\n\n
Glaze:<\/h4>\n\n- 1\u00bd<\/span> cups<\/span> (180 grams) confectioners\u2019 sugar<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (112 grams) mascarpone cheese*, room temperature<\/span><\/li>\n
- \u00bc<\/span> cup<\/span> (60 grams) heavy whipping cream, room temperature<\/span><\/li>\n
- \u00bc<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n
\n- \n
For dough: In the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, poppy seeds, yeast, lemon zest, and salt. Add hot milk and sour cream, and beat at low speed until combined. Add egg, beating just until dough comes together and stopping to scrape sides of bowl.<\/p>\n<\/li>\n
- \n
Switch to the dough hook attachment. With mixer on low speed, add butter, one cube at a time, beating until combined after each addition (about 7 minutes total). Beat until dough is elastic and smooth, 10 to 15 minutes.<\/p>\n<\/li>\n
- \n
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rest at room temperature for 15 minutes.<\/p>\n<\/li>\n
- \n
Spray a 13×9-inch baking pan with baking spray with fl our.<\/p>\n<\/li>\n
- \n
For filling: In a medium bowl, stir together granulated sugar, butter, lemon zest, and salt until creamy, about 2 minutes. Stir in poppy seeds until well combined.<\/p>\n<\/li>\n
- \n
Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle. Spread filling onto dough, leaving a \u00be-inch border on one long side. Starting with long side opposite border, roll up dough into a log. Trim ends. Using a serrated knife, cut log into 12 slices (about 1\u00bd inches wide each). Tuck ends under rolls, and place rolls, tucked end down, in prepared pan. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until very puffed and rolls are touching, about 1 hour.<\/p>\n<\/li>\n
- \n
Preheat oven to 350\u00b0F (180\u00b0C).<\/p>\n<\/li>\n
- \n
Slowly pour warm cream all over rolls.<\/p>\n<\/li>\n
- \n
Bake until golden brown and an instant-read thermometer inserted in center registers 190\u00b0F (88\u00b0C), 25 to 30 minutes. Let cool in pan for 10 minutes.<\/p>\n<\/li>\n
- \n
For glaze: In another medium bowl, whisk together all ingredients until smooth and well combined. Spread glaze onto warm rolls. Best served warm. Refrigerate in an airtight container for up to 3 days.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\n*We used BelGioioso<\/i>\u00ae <\/i><\/span>Mascarpone <\/i>Cheese.<\/i><\/span><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n
\n
<\/p>\n
Glaze:<\/h4>\n\n- 1\u00bd<\/span> cups<\/span> (180 grams) confectioners\u2019 sugar<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (112 grams) mascarpone cheese*, room temperature<\/span><\/li>\n
- \u00bc<\/span> cup<\/span> (60 grams) heavy whipping cream, room temperature<\/span><\/li>\n
- \u00bc<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n
\n- \n
For dough: In the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, poppy seeds, yeast, lemon zest, and salt. Add hot milk and sour cream, and beat at low speed until combined. Add egg, beating just until dough comes together and stopping to scrape sides of bowl.<\/p>\n<\/li>\n
- \n
Switch to the dough hook attachment. With mixer on low speed, add butter, one cube at a time, beating until combined after each addition (about 7 minutes total). Beat until dough is elastic and smooth, 10 to 15 minutes.<\/p>\n<\/li>\n
- \n
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rest at room temperature for 15 minutes.<\/p>\n<\/li>\n
- \n
Spray a 13×9-inch baking pan with baking spray with fl our.<\/p>\n<\/li>\n
- \n
For filling: In a medium bowl, stir together granulated sugar, butter, lemon zest, and salt until creamy, about 2 minutes. Stir in poppy seeds until well combined.<\/p>\n<\/li>\n
- \n
Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle. Spread filling onto dough, leaving a \u00be-inch border on one long side. Starting with long side opposite border, roll up dough into a log. Trim ends. Using a serrated knife, cut log into 12 slices (about 1\u00bd inches wide each). Tuck ends under rolls, and place rolls, tucked end down, in prepared pan. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until very puffed and rolls are touching, about 1 hour.<\/p>\n<\/li>\n
- \n
Preheat oven to 350\u00b0F (180\u00b0C).<\/p>\n<\/li>\n
- \n
Slowly pour warm cream all over rolls.<\/p>\n<\/li>\n
- \n
Bake until golden brown and an instant-read thermometer inserted in center registers 190\u00b0F (88\u00b0C), 25 to 30 minutes. Let cool in pan for 10 minutes.<\/p>\n<\/li>\n
- \n
For glaze: In another medium bowl, whisk together all ingredients until smooth and well combined. Spread glaze onto warm rolls. Best served warm. Refrigerate in an airtight container for up to 3 days.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\n*We used BelGioioso<\/i>\u00ae <\/i><\/span>Mascarpone <\/i>Cheese.<\/i><\/span><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n
\n
<\/p>\n
- \n
- \n
For dough: In the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, poppy seeds, yeast, lemon zest, and salt. Add hot milk and sour cream, and beat at low speed until combined. Add egg, beating just until dough comes together and stopping to scrape sides of bowl.<\/p>\n<\/li>\n
- \n
Switch to the dough hook attachment. With mixer on low speed, add butter, one cube at a time, beating until combined after each addition (about 7 minutes total). Beat until dough is elastic and smooth, 10 to 15 minutes.<\/p>\n<\/li>\n
- \n
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rest at room temperature for 15 minutes.<\/p>\n<\/li>\n
- \n
Spray a 13×9-inch baking pan with baking spray with fl our.<\/p>\n<\/li>\n
- \n
For filling: In a medium bowl, stir together granulated sugar, butter, lemon zest, and salt until creamy, about 2 minutes. Stir in poppy seeds until well combined.<\/p>\n<\/li>\n
- \n
Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle. Spread filling onto dough, leaving a \u00be-inch border on one long side. Starting with long side opposite border, roll up dough into a log. Trim ends. Using a serrated knife, cut log into 12 slices (about 1\u00bd inches wide each). Tuck ends under rolls, and place rolls, tucked end down, in prepared pan. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until very puffed and rolls are touching, about 1 hour.<\/p>\n<\/li>\n
- \n
Preheat oven to 350\u00b0F (180\u00b0C).<\/p>\n<\/li>\n
- \n
Slowly pour warm cream all over rolls.<\/p>\n<\/li>\n
- \n
Bake until golden brown and an instant-read thermometer inserted in center registers 190\u00b0F (88\u00b0C), 25 to 30 minutes. Let cool in pan for 10 minutes.<\/p>\n<\/li>\n
- \n
For glaze: In another medium bowl, whisk together all ingredients until smooth and well combined. Spread glaze onto warm rolls. Best served warm. Refrigerate in an airtight container for up to 3 days.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\n*We used BelGioioso<\/i>\u00ae <\/i><\/span>Mascarpone <\/i>Cheese.<\/i><\/span><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n
\n <\/p>\n