LIGHTLY GREASE 2 8x8 or 1 9x13 pan of your choice OR buy several small round DISPOSABLE pans to give these away to friends!
INGREDIENTS:
- 2 cups Raw Milk, Organic Whole Milk, Goat Milk or Milk Alternative
- 1/2 cup Organic Olive Oil
- 1/2 cup Organic Sugar
- 1 package Active Dry Yeast (2 1/4 tsp)
- 4-5 cups (Plus 1 Cup Extra, Reserved) Organic Unbleached flour OR ancient grain of your choice
- 1 teaspoon (heaping) ALUMINUM FREE Baking Powder
- 1 teaspoon (scant) ALUMINUM FREE Baking Soda
- 1 Teaspoon (heaping) Sea Salt
- Plenty Of Melted Organic Butter
- 2 cups Organic Sugar
- 1/2 tsp lemon zest
- OPTIONAL: 1/2 tsp Almond Extract
For the sticky lemon filling:
- 1 cup organic sugar
- 1 lemon, zested
- 4 tablespoons (1/2 stick) organic butter, melted
- 1/4 teaspoon powdered ginger
- 1/8 teaspoon freshly-ground nutmeg
- 1/4 cup lemon juice, from 2 lemons
- OPTIONAL: 1 TBSP OF ORGANIC ALMOND EXTRACT (i LOVE using this and I even add it to my dough)
For the lemon cream cheese glaze:
- 1 organic lemon, zested and juiced
- 4 ounces ORGANIC cream cheese, softened
- 1 cup organic powdered sugar (1 cup organic sugar + 1 tsp arrowroot or tapioca starch in food processor will make your own very easily and corn-free!)
For the dough, heat the milk, oil, and sugar in a medium saucepan (or microwave) over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute or until nice and bubbly. It can't be too hot or too cold...a little more than lukewarm. While the yeast is getting happy, move on to next paragraph.
In mixing bowl, add 4 cups flour, scant baking soda, heaping baking powder, and salt. Add yeast mixture and stir until combined...I let my kitchen aid go for 5-10 minutes w/ the bread knead attachment. (you may need to add more flour if its too sticky. I know this sounds nuts, but the dough should feel like a breast. Yep, that's what I said. When it feels like a boob, your dough is perfect! HA!) Cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour or until doubled in size. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.) You can also MOVE ON AND ASSEMBLE, CUT ROLLS AND PLACE IN PAN AND THEN FREEZE YOUR UNBAKED ROLLS.
In mixing bowl, add 4 cups flour, scant baking soda, heaping baking powder, and salt. Add yeast mixture and stir until combined...I let my kitchen aid go for 5-10 minutes w/ the bread knead attachment. (you may need to add more flour if its too sticky. I know this sounds nuts, but the dough should feel like a breast. Yep, that's what I said. When it feels like a boob, your dough is perfect! HA!) Cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour or until doubled in size. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.) You can also MOVE ON AND ASSEMBLE, CUT ROLLS AND PLACE IN PAN AND THEN FREEZE YOUR UNBAKED ROLLS.
COMBINE ALL INGREDIENTS OF THE STICKY FILLING. Set aside.
Preheat the oven to 375°F IF you are going to bake now. Otherwise, you can freeze before baking and thaw out over night and bake the morning of.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
Drizzle half of the sticky filling onto rolled out dough. Gooey is the goal. You can always make more if you need to!
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, lemony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/gooey process with the other half of the dough and more pans. IF YOU ARE GOING TO FREEZE YOUR ROLLS, NOW IS THE TIME. If not, continue one. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the cream cheese glaze: In a large bowl, beat together the glaze ingredients until very smooth. It should be smooth and creamy.
Remove pans from the oven. Immediately spread glaze over the top. Be sure to get it all around the edges and over the top. Make them for a friend today! It’ll seal the relationship for life. I promise.
Preheat the oven to 375°F IF you are going to bake now. Otherwise, you can freeze before baking and thaw out over night and bake the morning of.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
Drizzle half of the sticky filling onto rolled out dough. Gooey is the goal. You can always make more if you need to!
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, lemony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/gooey process with the other half of the dough and more pans. IF YOU ARE GOING TO FREEZE YOUR ROLLS, NOW IS THE TIME. If not, continue one. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the cream cheese glaze: In a large bowl, beat together the glaze ingredients until very smooth. It should be smooth and creamy.
Remove pans from the oven. Immediately spread glaze over the top. Be sure to get it all around the edges and over the top. Make them for a friend today! It’ll seal the relationship for life. I promise.
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