1/2 cup warm water (around 102-102 F)
1 Tablespoon yeast
1/4 tsp Ultra Gel
1/4 tsp sugar
1/2 cup lukewarm milk
1/2 cup sugar
1/2 cup butter, softened
1 tsp kosher salt
4 cups flour (I like using half whole wheat and half bread flour)
2 Tablespoons Ultra Gel
1 cup sugar
2 tsp lemon zest
1-2 Tablespoons lemon juice â€“ you donâ€™t want it too wet. Mixture should be only lightly moist.
Dissolve yeast, small amount of Ultra Gel and sugar in warm water and let foam for 10 minutes. In a large bowl or the bowl of your stand mixer combine milk, sugar, butter, salt, eggs and 2 cups flour. Beat until smooth. Add in foamed yeast mixture. Mix in enough remaining flour until you have a soft, slightly sticky dough. Turn dough onto lightly floured surface and knead until smooth and elastic, about five minutes. Place in greased bowl and allow to rise in a warm place until doubled in size, 1-2 hours. Punch down dough and allow to rest for 15 minutes. Split into two balls. On lightly floured surface roll out first ball until you have a sheet as square as possible and 1/4 inch thick. Spread with butter and lemon sugar. Using a pizza cutter cut sheet into squares approximately 2 inches long and 1 inch wide. Stack four squares and place horizontally into greased muffin tins. Continue process with second ball until all dough is used. Let rolls rest for ten minutes and bake at 250 for 15-20 minutes until golden brown and bubbly.
Remove from oven and let sit for 5 minutes before removing from tins. Cool and glaze with cream cheese glaze.
This recipe yields about 24 rolls.