Mi Huerta Market
By: Sarah Chovanetz

Lemon Twist

Its officially 2017! It is going to be the best year yet! Have any resolutions? Here at Mi Huerta we do! Here are our favorite resolutions for 2017. Eat better. Sleep more. Love harder. Be kind to everyone you meet. Use Mi Huerta Vanilla Extract. The last resolution was a bit biased as you may know. We cant help it because we know how truly amazing our products are, especially the all-natural Mexican vanilla we make. Its really one of a kind and isnt sold just anywhere. It is kosher, and each bottle is handled individually with care. You just cant find quality like that these days!
Enough about us, lets talk you! We cant wait to share what we have in store for you in the new year and want you to be with us every step of the way. In fact, we want to start this
new year off with a particularly delicious dish.  It has a sweet and yummy taste with a twist of lemon!  You can serve it for breakfast, but honestly with a dish this good you could serve it for a late night treat too. We wont tell! Just picture cinnamon rolls but instead of cinnamon theres a creamy, tangy zest of flavors that awaken the senses and make you roll your eyes back thinking, Wow this is seriously the best!. Lemon fills the warm homemade dough and once the glaze is drizzled on top, you may eat the entire pan!
Lets get to the recipe part and break down of how to actually make these special rolls. I will admit there will need to be some attention paid to the glaze and ingredients must be followed exactly to get the perfect taste every time. I promise it will be worth it and you will be crowned Top Chef of the kitchen! Hint about the zest, make sure you keep it because youll want to sprinkle the remaining bit all over your yummy rolls!
Like always we thank you so much for the support and would not be Mi Huerta Market without you! Please enjoy this recipe and we hope you enjoy our website and blogs!




Addicting and Super Yummy Lemon Rolls with Lemon

Cream Cheese Glaze

Makes 12 large breakfast rolls
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 of our Mi Huerta Mexican V
anilla 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

Make the dough: In the bowl of a stand mixer, sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. Using the mixer paddle and with the mixer on low speed, stir the softened butter, eggs, sugar, Mi Huerta vanilla, lemon zest, and 1 cup of the flour into the milk and yeast mixture. Stir in the salt and nutmeg. Stir in enough of the remaining flour to make a soft yet sticky dough.
Switch to the dough hook and knead at low speed for about 5 minutes, or until the dough is smooth, pliable, and stretchy.
Lightly grease the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise for 1 hour or until doubled.
Note; If you do not have a stand mixer, mix the ingredients by hand in a large bowl, then turn the sticky dough out onto a lightly floured surface. Knead the dough by hand for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy. Put back in the bowl to rise.
Make the sticky lemon filling: While the dough is rising, rub the lemon zest into the sugar with the tips of your fingers until well combined. Add the butter and beat together with a hand mixer (or in the bowl of a stand mixer) until it is thick, whipped, and creamy. Add the ginger and nutmeg. Slowly add the lemon juice and whip. It should be a thin yet still creamy mixture of butter and sugar. Refrigerate for at least 1/2 hour, or until you are ready to assemble the rolls.
Assemble the rolls: Lightly grease a 13×9-inch baking dish with baking spray or butter. On a floured surface, pat the risen dough into a large yet still thick rectangle about 10 x 15 inches.
Spread the dough evenly with the sticky lemon filling. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon filling inside. Cut the long dough roll into 12 even rolls and place each in the prepared baking dish.
Cover the rolls with a towel and let them rise for 1 hour or until puffy and doubled.
Bake the rolls: Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.
Make the glaze: While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the lemon juice and cream cheese until light and fluffy. (Reserve the lemon zest.) Add the powdered sugar and blend until smooth and creamy.
Glaze the rolls: When the rolls are done, smear them with the cream cheese glaze, and sprinkle the reserved lemon zest over top to garnish. Let cool for at least 10 minutes before serving, but do serve while still warm.

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