Espresso and Lime

Make the sweet roll dough...
1 In a large bowl or the bowl of a stand mixer, add 210ml of room temperature buttermilk and 2 eggs
2 Pour 600 grams of bread flour over the buttermilk and eggs
3 Add 10 grams of instant yeast to one side of the bowl and 1 teaspoon of salt and 1/4 cup of granulated sugar to the other side of the bowl
4 Add 14 tablespoons of room temperature butter cubes over the other ingredients
5 Mix on low speed until the ingredients are combined
6 - If using a stand mixer, increase the speed to medium and knead for about 5 minutes or until the dough pulls away from the sides of the bowl and the butter is fully incorporated - If mixing by hand, knead the dough in the bowl until the ingredients are combined and then transfer to a floured work surface and knead until smooth and elastic
7 Form the dough into a round ball and place it into a lightly flour bowl
8 Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm place for 1 hour or until the dough has nearly doubled in size
9 Transfer the dough on a lightly floured surface and roll it out into a large rectangle that is less than 1/4 inch thick throughout
Make the lemon sugar filling...
1 Cream together 14 tablespoons of room temperature butter with 1 1/3 cups of granulated sugar, 1 tablespoon of fresh lemon zest and a few drops of lemon extract. This can be done by hand with a stiff spatula or using a stand mixer with a paddle attachment
2 Spread the lemon sugar filling over the entire surface of the sweet roll dough
3 Roll the rectangle as you would for cinnamon rolls starting with the longer side of the rectangle and rolling tightly until you have a cigar shaped log
4 Cut the log into 16-20 equally sized rolls by cutting the log in half, then each half into half giving you 4 quarters and then divide each quarter into 4 or 5 equal portions resulting in 16-20 rolls
5 Place the rolls into greased muffin tins, cover with a clean kitchen towel and let rest for 45-60 minutes in a warm place
6 Preheat your oven to 375 degrees
7 Once the rolls have rested, make an egg wash by whisking together 1 egg and 1 tablespoon of whole milk and brush the egg wash over the top of each roll
8 Bake on the center rack of a 375 degree oven for 15-20 minutes or until puffy and golden brown
Make the lemon glaze...
1 While the rolls are baking, whisk together 2 cups of confectioners sugar with enough fresh lemon juice to create a pourable consistency (2-3 teaspoons)
2 As soon as the rolls are finished baking, transfer them out of the muffin tins and onto a cooling rack lined with a sheet of parchment paper, wax paper or paper towels
3 Glaze each roll with lemon glaze and serve warm