This is a Rhodes Rolls recipe, if you love lemon this is for you. It is easy to speed up the process of thawing the rolls – heat the oven to 200°, turn off, put a pan of boiling water on the bottom of the oven and the rolls in a sprayed pan on the rack in oven for 25-30 minutes. The recipe has a glaze but they were already so lemony, sugary good that I didn’t add it. It probably finishes them off beautifully and adds more lemon flavor (& calories), good either way!
Lemon Rolls:
12 Rhodes™ Dinner Rolls, thawed but still cold
zest of 2 whole lemons
1/2 cup sugar
1/4 cup butter, melted
Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons fresh lemon juice
Mix lemon zest with sugar. Cut rolls in half and place in a 12″ sprayed deep dish pizza pan or 9″x13″ sprayed baking pan (I used a 9″ springform pan set on cookie sheet to catch dripping butter). Drizzle 1/4 cup melted butter over rolls. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and sprinkle on remaining sugar mixture. Bake at 350° for 20-25 minutes. Combine glaze ingredients, mix well, and drizzle over rolls.
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