These rolls are amazing, if I do say so myself! The first time I made them they were a smash hit, and they’ve continued to be so every time since.
INGREDIENTS
FOR THE DOUGH:
2 1/2 teaspoons (1 envelope or 1/4 ounce) active yeast
3/4 cup milk, warmed to about 100°F, warm but not hot on the inside of your wrist
1/2 cup (1 stick) unsalted butter, softened at room temperature for an hour
2 large eggs
1/4 cup white sugar
2 teaspoons vanilla extract
1 lemon, zested
4 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
FOR THE STICKY LEMON FILLING:
1 cup sugar
1 lemon, zested
4 tablespoons (1/2 stick) unsalted butter, very soft
1/4 teaspoon powdered ginger
1/8 teaspoon freshly-ground nutmeg
1/4 cup lemon juice, from 2 lemons
FOR THE LEMON CREAM CHEESE GLAZE:
1 lemon, zested and juiced
4 ounces cream cheese, softened
1 cup powdered sugar
INSTRUCTIONS
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