Meyer Lemon and Rosemary Sticky Buns
Imagine a sticky bun, but without the cinnamon, or the carmelized brown sugar…instead picture bright sweet lemon and rosemary! They’re sticky, sweet and delicious. The rosemary is a bit unexpected but it really does lend a beautiful aroma and flavour to these sweet treats.
I’m beginning to get into the habit of having dough all ready to go in the fridge, and thanks to Artisan bread in 5 Minutes a Day, it’s really easy to have everything all ready to go with really little effort. I would really recommend getting your hands on a copy of this book if you’re interested in the recipes and the method. I’m going to provide the basic recipe but there are a lot of tips and tricks in the book that I couldn’t possibly provide them all for you!
The basic “boule” recipe is quite large. I used half of my dough for sticky buns and the other half to make cheese sticks. The dough can be kept in the fridge for up to 7 days so you can use part of it and then bake the rest up at another time. Once I’ve used all the dough in my large bowl, I mix another batch right away (no need to wash the bowl) the bits of leftovers in the bowl will act like a bit of a sourdough starter lending flavour and more complexity 🙂 There really is no limit to what you can create with this dough so use your imagination and have fun with it!
Meyer Lemon and Rosemary Sticky Buns (There is enough dough here for two batches, if you don’t want extra for the fridge, cut the dough portion in HALF) makes 12 buns
for the bread dough:
- 3 cups of lukewarm water
- 1 1/2 tbsp active dry yeast
- 1 1/2 tbsp salt
- 6 1/2 cups all purpose flour
- 1 cup granulated sugar
- zest of two Meyer Lemons (you could use a regular lemon, but the Meyer Lemons do have a bit of a brighter flavour)
- 1 tbsp fresh rosemary, finely chopped
- 2 tbsp juice from the Meyer lemons (reserve remaining juice for glaze)
- 2-4 tbsp butter, softened
- 4 oz cream cheese, room temp
- 1 cup powdered sugar
- juice of 1 Meyer lemon
For the Dough:
In a large bowl, combine the water, salt yeast and flour.
Stir with a wooden spoon until all of the flour has been mixed in and there are no dry spots remaining. I find it easiest to wet my hand with water and mix it by hand once it’s all stirred together. The dough will be fairly sticky, that’s just the way it should be!
Cover and let the dough rise for 2 hours at room temperature.
At this point you can toss it into the fridge for up to 7 days (in a lidded, but not airtight container) and it’ll be all ready to go when you are! You can use the dough right away, it will defiantly rise faster if you do, but it will be really quite sticky.
To make the buns:
Line a 9X13″ pan with parchment.
Remove the dough from the fridge and dust it with flour, take half of the dough (unless you’ve halved the recipe) and put it on a lightly floured surface.
Using a rolling pin dusted with flour, flatten the dough into a large rectangle about 10 X 15″
In a small bowl, combine the sugar with the lemon zest and the rosemary. Rub the mixture together using your fingertips until it is very fragrant. Stir in 2 tbsp of lemon juice.
Smear softened butter over the rolled out dough and sprinkle evenly with the lemon/sugar mixture.
Roll up the dough and pinch the seam together…at this point my dough was warming up and beginning to get quite sticky, you may need to dust with additional flour.
Slice using a string of dental floss (slide the floss under the rolled up dough and then cross the two ends over top, pulling tight to slice) and place rolls in the prepared pan.
Set rolls aside in a warm, draft free area to rise until doubled in bulk. (about an hour)
Bake at 350 degrees for 30 – 40 minutes or until the tops are a light golden brown.
To make Glaze:
combine all ingredients and beat them well until smooth. Smear over hot baked sticky buns!