These sweet lemony rolls are always a hit no matter where I take them. I enjoy baking— especially with yeast— and this is one of my favorite recipes.
Total TimePrep: 45 min. + rising Bake: 15 min.
Makesabout 3 dozen
- 1 package (2.9 ounces) cook-and-serve lemon pudding/pie filling mix
- 2 packages (1/4 ounce each) active dry yeast
- 2 teaspoons plus 3/4 cup sugar, divided
- 1 cup warm water (110° to 115°)
- 4 eggs, separated
- 1 cup warm milk (110° to 115°)
- 1/2 cup butter, softened
- 1/2 teaspoon salt
- 8-1/2 to 9 cups all-purpose flour
- 1-1/2 cups confectioners' sugar
- 2 teaspoons lemon juice
- 2 to 3 tablespoons milk
- Prepare pudding mix according to package directions; cover and refrigerate. In a small bowl, dissolve yeast and 2 teaspoons sugar in warm water; let stand for 5 minutes. In a bowl, beat egg yolks and remaining sugar until thickened. Add the yeast mixture, milk, butter, salt, egg whites and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into 36 pieces. Roll each piece into a ball. Place 2 in. apart on greased baking sheet. With thumb, make a large indentation in center of each ball; stretch to 3-1/2 in. in diameter. Place about 2 teaspoons of pudding in each indentation. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks. For glaze, combine the confectioners' sugar, lemon juice and enough milk to achieve desired consistency. Drizzle over warm buns.
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Originally published as Lemon Buns in Country Woman Christmas 2000