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Lemon Sweet Rolls

Delightful, fluffy rolls filled with lemon curd and topped with a sweet lemon glaze, perfect for breakfast or a snack.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup warm milk Helps activate the yeast.
  • 1/4 cup granulated sugar Adds sweetness and feeds the yeast.
  • 2 teaspoons active dry yeast Leavening agent for the dough.
  • 4 cups all-purpose flour Forms the base of the dough.
  • 1 teaspoon salt Enhances the flavors.
  • 1 tablespoon lemon zest Provides citrus fragrance and flavor.
  • 1/2 cup unsalted butter Adds richness and flavor.
  • 1 large egg Binds ingredients and adds moisture.
Filling and Glaze
  • 1/2 cup lemon curd Sweet, tangy filling.
  • 1 cup powdered sugar Sweetens the glaze.
  • 2 tablespoons fresh lemon juice Adds acidity and brightness to the glaze.

Method
 

Preparation
  1. In a small bowl, combine warm milk, granulated sugar, and yeast. Let sit for 5-10 minutes until foamy.
  2. In a stand mixer, combine flour, salt, and lemon zest.
  3. Add the yeast mixture, melted butter, and egg to the dry ingredients.
Dough Making
  1. Mix on low speed for 2-3 minutes, then knead on medium speed for 6-8 minutes until smooth and elastic.
  2. Let the dough rise in a greased bowl covered for 45-60 minutes.
Shaping and Baking
  1. Roll the dough into a 12×9-inch rectangle, spread lemon curd, roll tightly, and cut into 12 slices.
  2. Place the rolls in a greased dish and let rise for another 20-30 minutes.
  3. Preheat oven to 350°F.
  4. Bake for 22-25 minutes until golden.
Glazing
  1. Cool the rolls for 5-10 minutes. Whisk powdered sugar with lemon juice and drizzle over rolls, then sprinkle with lemon zest.

Notes

Best enjoyed warm. Can be stored at room temperature for up to 2 days or refrigerated. Freeze for up to 3 months.