Lemon Rolls

Having gotten so inspired by the orange yeast rolls a few weeks ago, I decided to try them with lemon. I made them the way as the Sweet Orange Rolls. Only I used lemon zest instead of orange, and lemonade concentrate instead of frozen orange juice concentrate. And with all the violets blooming around the yard, how could I not add a flourish of edible springtime flower petals? To add a bit of floral flavor/fragrance to the whole thing, I got the rosewater idea from here:

Havecakewilltravel

But the more I thought about it, rosewater can have a very perfumy kind of scent. So I used orange flower water instead, and only a little in the icing. I wanted lemon with a hint of floral, not flowers with a hint of lemon.





These were delish warm out of the oven. Something about lemon seems to fade after baking, so maybe next time (this is a prototype recipe) I'll use more lemon zest in the filling, and boost the icing flavor with some zest or lemon oil.

Who knows, if I ever open my own B&B or bakery (Bryan has already named it Kathy's Kountry Kitchen), these could be a menu item.