# What You'll Need:
→ Lemon Roll Dough
01 - 4 1/4 cups all-purpose flour, plus extra for dusting
02 - 4 1/2 teaspoons instant dry yeast
03 - 1 tablespoon plus 1 teaspoon poppy seeds (optional)
04 - 1 teaspoon fine salt
05 - 1 cup buttermilk, room temperature
06 - 1/2 cup granulated sugar
07 - 1/2 cup unsalted butter, room temperature
08 - 2 large eggs, room temperature
09 - 2 tablespoons fresh lemon zest
→ Lemon Roll Filling
10 - 1/2 cup granulated sugar
11 - 1/2 cup packed light brown sugar
12 - 2 tablespoons fresh lemon zest
13 - 1/2 cup unsalted butter, softened
→ Lemon Icing
14 - 2 cups powdered sugar
15 - 1/4 cup fresh lemon juice
16 - 2 tablespoons unsalted butter, melted
→ Additional Topping
17 - Fresh lemon zest
# How to make it:
01 - Preheat oven to 200°F. In a large bowl or stand mixer with dough hook, blend all-purpose flour, instant yeast, poppy seeds, and salt.
02 - In a separate bowl, mix buttermilk, granulated sugar, and unsalted butter cut into tablespoon pieces. Microwave for 1 minute and stir until warm and combined.
03 - Gradually pour the warm buttermilk mixture into the dry ingredients. Mix on medium speed or by hand until integrated; dough will be sticky.
04 - Mix in eggs, one at a time, until a sticky dough forms. Continue mixing until dough takes on elasticity, then add the lemon zest and blend until fully incorporated.
05 - Add more flour, 1 tablespoon at a time, until dough pulls away from the bowl and feels tacky but not sticky. Cover and allow to rest for 10 to 20 minutes.
06 - In a medium bowl, combine granulated sugar, light brown sugar, and lemon zest. Massage zest into sugars, then add softened butter and whisk until smooth.
07 - On a lightly floured surface, roll dough into a 12 x 18-inch rectangle, about 1/4-inch thick. Evenly spread filling over dough, leaving a 1/2-inch border.
08 - Roll dough tightly from the long side. Slice into 12 equal pieces using dental floss for precision. Place rolls in a greased or parchment-lined 9 x 13-inch pan.
09 - Switch off oven. Cover rolls with foil and set inside oven for about 30 minutes, allowing them to rise.
10 - Remove pan from oven. Preheat oven to 350°F. Bake rolls for 28 to 32 minutes, until tops are golden.
11 - Whisk powdered sugar, lemon juice, and melted butter together in a bowl until completely smooth.
12 - Allow rolls to cool 10 to 20 minutes. Generously spoon lemon icing over the rolls and top with fresh lemon zest.
