Tender Lemon Rolls

Name: Tender Lemon Rolls
Ingredients: 2-1/2 to 3 cups all-purpose flour; 1/3 cup sugar; 1 tablespoon active dry yeast; 1/2 teaspoon grated lemon zest; 1/4 teaspoon salt; 1/2 cup sour cream; 1/3 cup butter, cubed; 1/4 cup water; 2 large eggs, room temperature; 3/4 cup lemon curd; 1 large egg, lightly beaten; 1/2 cup chopped walnuts, optional; 1/2 cup confectioners' sugar; 1 teaspoon water; 1 teaspoon lemon juice; 1/4 teaspoon grated lemon zest

16 ingredients

5 steps

Ingredients

2-1/2 to 3 cups all-purpose flour
1/3 cup sugar
1 tablespoon active dry yeast
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/2 cup sour cream
1/3 cup butter, cubed
1/4 cup water
2 large eggs, room temperature
3/4 cup lemon curd
1 large egg, lightly beaten
1/2 cup chopped walnuts, optional
1/2 cup confectioners' sugar
1 teaspoon water
1 teaspoon lemon juice
1/4 teaspoon grated lemon zest

Directions

1

In a large bowl, combine 1-1/2 cups flour, sugar, yeast, lemon zest 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 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 sprinkle with walnuts if desired. Bake until golden brown, 25-30 minutes. In a small bowl, combine icing ingredients; drizzle over warm rolls.