Lemon Scrolls by NYTCooking

This recipe for Scrolls was originally taken from NYT cooking app. After making the dough several times (or 10) I have learned how the slightest alterations as well as environment temperature can affect the doughs final product. Depending on what filling you are craving, you can tweak what you add to the dough and icing. I recommend not going overboard with the filling as this will make it difficult to roll and cut without it pouring out. You also want to avoid this so that the dough cooks through in the given timeframe.

Side Notes
Cost of non-staples: $6
Serves: 12

Ingredients
DOUGH
1 pack (7g) dry yeast
1 cup buttermilk, warmed to 100 degrees
¼ cup caster sugar
½ cup unsalted butter, softened
1 tsp kosher salt
½ tsp cardamom
3 eggs, lightly beaten
540 g (give or take) plain sifted flour
+ 1 tbsp lemon zest (for lemon scrolls)
FILLING
85 g unsalted butter, soft or melted and cooled
kosher salt
1 cup caster sugar (for lemon scrolls)
1 tbsp finely grated lemon zest
OR
1 cup brown sugar (for maple walnut scrolls)
2 tbsp orange zest (for maple walnut scrolls)
maple syrup
ICING
170 g cream cheese
1 cup icing sugar
2 tbsp lemon juice or milk for maple walnut scrolls

My Pantry Staples
yeast
caster sugar
butter
kosher salt
cardamom
eggs
plain flour
lemon
brown sugar
maple syrup
icing sugar

The Method

1. DOUGH: Heat the buttermilk in a small saucepan for 2 mins or until it reaches 100 degrees. Do not allow to boil. Add the yeast to the buttermilk and 1 tablespoon of the caster sugar, whisk gently, and let sit for 5 minutes.

   2. Add the butter, remaining caster sugar, lemon zest (if making lemon scrolls), salt and cardamom to the bowl of a stand mixer fitted with the paddle attachment and mix on low to combine. Add the beaten eggs, one at a time, then finally the buttermilk mixture, and stir until combined.

   3. Add about 1/3 of the flour and mix on low until just combined. Add the remaining flour and switch to the dough hook, mix until just combined. Mix on medium - high speed for 5 minutes. The dough should make a slapping sound on the bowl and will be soft and stick to the bottom. Add more flour if the dough seems too soft or wet.

   4. Transfer the dough to a lightly oiled bowl with canola or vegetable oil. Wrap with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour. Alternately, refrigerate the dough before rising for up to 24 hours and proceed with the recipe as the next day.

   5. FILLING: Combine the sugar, zest, cardamom and a pinch of salt. Use your fingers to rub the zest into the sugar.

   6. Lightly grease or line a baking pan (I used a glass lasagna style dish). If making maple buns add 1/3 cup of syrup to the bottom of the dish. Gently deflate the dough by folding it over itself a few times on a lightly floured surface. Pat or roll it into a rectangle about 12-by-16-inches and 1/4-inch thick.

   7. Gently spread the soft butter over the dough. Sprinkle the sugar mixture evenly over the top. Roll the dough into a tight log and use a serrated knife or length of floss to cut the log into 12 even pieces.

   8. Place the rolls into the prepared baking dish, cover, and let rise again until doubled in size, about 1 hour.

   9. Heat oven to 175°C and bake (no-fan) for 30-35 minutes or until the rolls are golden and cooked through.

   10. ICING: Whisk the softened cream cheese, powdered sugar and lemon juice (or milk) until smooth. The icing should be quite thick, but spreadable. Add a little more liquid if necessary. Let the rolls cool for about 5 minutes, then spread the icing over the top. Enjoy warm.