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My monster mint is on a rampage, yo. Currently, my spearmint is the biggest culprit. But other varieties I grow in my garden are proliferating to science-fiction proportions. So I had to do something. Lemon Glazed Mint Sticky Rolls seem like a great fix. And a delicious one.
Those of us who grow our own herbs know that, unless contained, fresh mint can run rampant in a garden. It returns every year with a vengeance. Mine even escapes the raised bed in PA. Then it jumps outside the garden enclosure and starts rooting on the lawn outside. It’s a mint war at my place, I tell ya. I am fighting back with these Lemon Glazed Mint Sticky Rolls.
I expanded my mint variety to include apple mint, chocolate mint, pineapple mint, orange mint, and spearmint. But I made sure I grew these in large pots instead of planting them in the ground. I do this both in NYC on our terrace and in the country because when mint has space, it will take it and run.
Low Sugar Recipe
Consequently, I am constantly pulling out the extra mint that snakes out of the enclosure and looking for ways to use it up. This Lemon Glazed Mint Sticky Rolls recipe is a great way to do just that. I found the original recipe in a German food magazine. And like most German recipes, this one has significantly less sugar. However, I made up for that by pouring a sweet lemon glaze over the finished rolls.You can also substitute the mint with another herb or a mix of fresh herbs. Whatever grows abundantly in your garden or whatever variety you have on hand.
This is a lovely recipe to serve at Easter or any special occasion brunch. If you like sweet things to eat for breakfast, this is your ticket.
Lemon Glazed Mint Sticky Rolls
Prep Time 1 hour
Cook Time 30 minutes
Rise Time: 40 minutes
Servings 16
Ingredients
For the Dough:
- 1/2 cup whole milk
- 1/4 cup white granulated sugar I used white granulated sugar scented with vanilla bean pods
- 1+1/2 packets active dry yeast
- 2+1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter
- 1 large egg
- 1+1/2 teaspoons freshly grated lemon zest
For the Mint Filling:
- 1 cup fresh mint leaves tightly packed
- 1 teaspoon vanilla extract
- 1/3 cup almond flour You can make your own; see how* below
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh lemon zest
- 2 tablespoons agave nectar or honey
- 4 tablespoons vegetable oil
For the Glaze:
- 1+1/2 tablespoons unsalted butter
- 2 teaspoons fresh lemon zest
- 1+1/4 cup Powdered sugar
- 1/4 cup fresh lemon juice
- 1 drop yellow food coloring optional
Instructions
Make the Dough:
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Add two tablespoons of sugar to the milk and heat until lukewarm.
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Dissolve the yeast in the milk.
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Whisk together the flour, salt, and the remaining sugar.
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Cut 4 tablespoons of the butter into small pieces. Sprinkle them over the flour.
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Add the yeast-milk and the egg. Knead into a smooth dough.
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Knead in the fresh lemon zest.
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Place the dough back in the bowl. Cover with a dish towel. Store in a warm place for 30 minutes.
Make the Filling:
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Rinse the mint leaves and pat them dry.
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Place the mint leaves, vanilla, almond flour, lemon juice, oil, and agave or honey in a food processor.
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Pulse into a purée. Taste and add more agave or honey to your taste.
Assemble & Bake the Rolls:
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Grease an 8" x 8" pan and set aside.
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Turn the dough out onto a floured work surface and knead once more, adding flour a bit at a time, as the dough will be sticky. Roll the dough out into a rectangle (approximately 12x16 inches)
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Brush the mint mixture onto the dough, leaving about a 1/2 inch frame of dough on all sides.
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From the longer side, tightly fold over the end and gently roll the dough into a long log.
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Use a sharp knife to cut the log into about 1-inch pieces.
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Tuck the rolls in, flat side up next to each other in the greased pan.
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Cover the pan with a dish towel. Let stand in a warm place for 10 minutes.
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Preheat the oven to 350F.
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Melt the remaining tablespoon of unsalted butter and brush it over the rolls.
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Bake for 30 minutes or until the rolls become golden brown on top.
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Let them cool completely in the pan.
Glaze the Mint Rolls:
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In a small saucepan, melt the unsalted butter over medium heat.
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Remove from heat and whisk in the lemon juice and zest.
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Whisk in the powdered sugar a little at a time. The glaze should be thin enough to pour. Add more sugar or lemon juice to adjust.
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If desired, whisk in a dab of yellow food coloring to accentuate the glaze's yellow tint.
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Pour the warm lemon glaze over the cooled mint rolls.
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Let the glaze set before serving.**
Recipe Notes
*You can grind your own almond flour by placing whole or sliced almonds in a food processor or blender. Make sure you add a little powdered sugar to prevent the almonds from forming a paste.
**If you want to transfer the rolls to a serving platter, do this before pouring the glaze. Make sure you transfer the rolls in one piece. Or serve the glazed rolls right out of the pan.
So, do you like these Lemon-Glazed Mint Sticky Rolls? Then also check out some of these other delicious recipes:
CHOCOLATE WINE GLAZED DOUGHNUTS
SWEET MILK CAKE WITH BLUE FLOWERS GLAZE
RUM GLAZED PRETZEL COOKIES
