Meyer Lemon Poppy Seed Sweet Rolls

For the dough:
In a small saucepan over medium-low heat, heat milk and butter until butter is just melted. Remove from heat and cool slightly.

Meanwhile, in a large bowl or in the bowl of a stand mixer, whisk together flour, sugar and yeast.

Whisk water, eggs and vanilla into the milk mixture until combined. Pour this over the flour mixture. Add salt. Stir until a dough forms.

Knead dough by hand on a lightly floured surface for 5 to 6 minutes, adding more flour as needed until dough is smooth and elastic. Or you can knead dough with dough hook attachment in the bowl of a stand mixer for 3 to 4 minutes, adding more flour as needed until dough is smooth and elastic.

Transfer dough to a lightly greased bowl and turn dough to coat. Cover bowl with plastic wrap and let dough rise in a warm place for 1 to 2 hours until doubled. Punch down dough. Chill in fridge overnight, covered.

The next morning, make the filling: Combine sugar, lemon zest, orange zest and poppy seeds in a small bowl. Grease a 9-inch springform pan and line the bottom with parchment paper.

Roll out dough on a lightly floured surface to a 20-by-10-inch rectangle. Brush with melted butter, then sprinkle filling on top. Roll up the dough starting from the long end, rolling it tightly into a log. Slice the log into 12 equal rolls.

Place the rolls evenly, cut-side up, in prepared pan. Cover with plastic wrap and let rolls rise 1 to 1½ hours until doubled.

Heat oven to 350 F. Put pan into the hot oven. Bake rolls for 30 to 35 minutes until golden brown. Remove pan from oven and transfer to a wire rack. Let rolls cool 10 minutes.

In a small bowl whisk together glaze ingredients and drizzle over warm rolls. Serve rolls warm or room temperature.

Recipe adapted from Simmer Boston.