TENDER LEMON ROLLS
Light and tender, these golden rolls are filled with a lemon curd sauce and are glazed with a lemony topping. Whether or not you add a sprinkle of walnuts, this sweet roll is hard to resist.
—SHIRLEY DUNCAN WILLIS, VA
PREP: 30 MIN. + RISING • BAKE: 25 MIN. • MAKES: 1 DOZEN
2 1/2 to 3 cups all-purpose flour
1/3 cup sugar
1 tablespoon active dry yeast
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/2 cup sour cream
1/3 cup butter, cubed
1/4 cup water
2 eggs
3/4 cup lemon curd
1 egg, lightly beaten
1/2 cup chopped walnuts, optional
ICING
1/2 cup confectioners’ sugar
1 teaspoon water
1 teaspoon lemon juice
1/4 teaspoon grated lemon peel
1. In a large bowl, combine 1 1/2 cups flour, sugar, yeast, lemon peel and salt. In a small saucepan, heat sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; turn onto a floured surface. Roll into an 18x12-in. rectangle. Spread lemon curd to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 slices.
4. Place rolls, cut side down, in a greased 13x9-in. baking dish. Cover and let rise until doubled, about 30 minutes.
5. Preheat oven to 350°. Brush rolls with beaten egg and, if desired, sprinkle with walnuts. Bake 25-30 minutes or until golden brown.
6. In a small bowl, combine icing ingredients; drizzle over warm rolls.