Ingredients
Scale
For the Dough:
- ½ cup warm water (about 110°F)
- ¾ cup warm milk (about 110°F)
- 2 tablespoons active dry yeast or instant yeast
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon salt
- 5–6 cups all-purpose flour (start with 5 cups, add more as needed)
For the Lemon Curd Filling:
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- ½ cup granulated sugar
- 4 large egg yolks
- 6 tablespoons unsalted butter, cubed
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice or milk (for a milder flavor)
- ½ teaspoon vanilla extract (optional)
Preparation Steps for Lemon Curd:
- In a medium saucepan over medium heat, whisk together lemon juice, zest, sugar, and egg yolks.
- Stir constantly until mixture thickens enough to coat the back of a spoon (around 8–10 minutes).
- Remove from heat and stir in the cubed butter until melted and fully incorporated.
- Strain through a fine mesh sieve for a smooth finish.
- Let cool completely before using. Can be refrigerated for up to 5 days.
Instructions
1. Prepare the Dough:
- In a large mixing bowl, combine warm water, warm milk, and yeast. Let it sit for about 5 minutes until it becomes foamy (if using instant yeast, this step can be skipped).
- Add sugar, melted butter, egg, and salt. Mix until combined.
- Gradually add flour, 1 cup at a time, until a soft dough forms. The dough should be slightly sticky but manageable.
- Knead on a floured surface for 8–10 minutes or use a stand mixer with a dough hook for 5–6 minutes.
- Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot until doubled in size (about 1–1.5 hours).
2. Roll Out and Fill:
- Once the dough has doubled, punch it down to release the air.
- Roll it out on a lightly floured surface into a large rectangle (approximately 12×18 inches).
- Spread the cooled lemon curd evenly over the surface, leaving a ½ inch border.
3. Shape the Rolls:
- Starting from the long edge, tightly roll the dough into a log.
- Slice into 12 equal pieces using a sharp knife or unflavored dental floss for clean cuts.
- Place rolls in a greased 9×13 inch baking dish, spaced slightly apart.
4. Second Rise:
- Cover the pan and let the rolls rise again for 30–45 minutes until puffy and touching.
5. Bake the Rolls:
- Preheat the oven to 350°F (175°C).
- Bake for 20–25 minutes, or until the tops are golden brown and the centers are cooked through.
- Let cool slightly before glazing.
6. Add the Glaze:
- Mix powdered sugar, lemon juice or milk, and optional vanilla until smooth.
- Drizzle over warm rolls before serving.
Notes
- Yeast Activation: If your yeast doesn’t foam after 5–10 minutes, it may be expired or the water may be too hot or cold. Try again with new yeast and properly warmed liquids.
- Lemon Curd Shortcut: You can use store-bought lemon curd if you’re short on time, but homemade gives the freshest flavor and control over sweetness.
- Dough Texture: Don’t add too much flour. The dough should be soft and slightly tacky. Over-flouring leads to dense rolls.
- Use Room Temperature Ingredients: This helps the dough rise more evenly and the filling to spread smoothly.
- Rolling and Cutting Tip: Chill the rolled dough for 10–15 minutes before slicing if it feels too soft or sticky.
- Avoid Overbaking: Start checking at 20 minutes. Overbaking will make them dry instead of soft and fluffy.
- Prep Time: 1 hour 45 minutes
- Cook Time: 25 minutes