#lemonrolls

These vegan lemon poppy seed sweet rolls are light, fluffy, and bursting with citrus flavor. They make a delightful breakfast or brunch treat that everyone will love.

Ingredients: 1 cup almond milk. 1/4 cup vegan butter. 1/4 cup granulated sugar. 1 packet 2 1/4 tsp active dry yeast. 3 cups all-purpose flour. 1/4 tsp salt. Zest of 1 lemon. 2 tbsp lemon juice. 2 tbsp poppy seeds. 1/4 cup powdered sugar for glaze. 1-2 tbsp lemon juice for glaze.

Instructions: Heat vegan butter and almond milk in a small saucepan until the butter melts and the milk gets warm. Move the mix to a big bowl for mixing. Add the granulated sugar and stir until it dissolves. Put yeast on top of the mix and let it sit for 5 minutes. After that, stir it around. Put poppy seeds, flour, salt, lemon zest, and lemon juice in a bowl. Mix until you get a dough. For 5 to 7 minutes, knead the dough on a floured surface until it is smooth and springy. To make the dough double in size, put it in a bowl that has been greased and cover it with a clean kitchen towel. Let it rise in a warm place for an hour. Before you start cooking, heat the oven to 375F 190C. Spread the dough out on a floured surface and press it down. Cover the dough with vegan butter. Next, sprinkle it with a mix of poppy seeds, sugar, and lemon zest. Make a tight log out of the dough, then cut it into 12 equal pieces. Cover the rolls with foil and put them in a greased baking dish. Let them rise for another 30 minutes. Bake for twenty to twenty-five minutes, or until the top is golden brown. Add powdered sugar and lemon juice to a bowl and mix until smooth. Set aside while the rolls bake. Before you serve the rolls, drizzle the glaze over them.

Prep Time: 20 minutes

Cook Time: 25 minutes