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These lovely lemon curd rolls are full of lemon flavor. Filled with lemon curd and drizzled with lemon glaze.
These delicious lemon curd rolls are made with both lemon curd and lemon glaze. If you love lemon, these may be your new favorite treat. They make the perfect addition to any Easter brunch you might be hosting this year. The tart, bright flavor is a yummy taste of spring.
Ingredients
- All Purpose Flour
- Active Dry Yeast
- Fresh Lemon Juice
- Lemon Curd
- Sugar, granulated sugar and powdered sugar
- Milk
- Butter
- Eggs
- Salt
How to Make Lemon Curd Rolls
- Combine warm water, sugar, and yeast in a bowl. Let stand until foamy, about 5 minutes.
- Heat milk and butter to 100 degrees to 110 degrees F
- Add milk, eggs, sugar, salt and flour to yeast mixture.
- Beat 3 minutes with electric mixer. Stir in enough remaining flour to make a soft dough.
- Knead with a dough hook or by hand on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
- Place dough in a greased bowl, turning to coat and cover.
- Let rise in a warm place until doubled, about an hour.
- Punch dough down and divide into 24 small balls.
- Roll each ball into a 15-inch rope. Loosely coil each rope into a circle, tucking ends under. Place on a prepared cookie sheet.
- Cover and let rise in warm area until doubled in size, about 30 minutes.
- Uncover dough and carefully brush rolls with melted butter.
- Make deep thumbprints in center of each roll and fill each with lemon curd.
- Bake at 325 degrees F for 12-15 minutes or until golden brown.
- Remove from pan immediately and brush a second time with remaining butter.
- Cool slightly on wire rack.
- Blend powdered sugar and enough lemon juice to make a good consistencey to drizzle over rolls.
Tips
- If you have questions about working with yeast, check out all my tips for how to proof yeast.
Check out more of my favorite lemon recipes:
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Lemon Curd Rolls
Sweet Rolls with lemon curd and a lovely lemon glaze.
Prep:30 minutes
Cook:2 hours
0 minutes
Total:2 hours 30 minutes
Ingredients
- 1/4 cup warm water 100 degrees to 110 degrees F
- 1 teaspoon sugar
- 2 envelopes Fleischmann’s® Active Dry Yeast or Rapid Rise Yeast
- 1 cup milk
- 1/2 cup butter cut in chunks
- 2 eggs
- 1/2 cup sugar
- 1/4 teaspoon salt
- 5 1/4 cups flour may need up to 5 3/4 cups
Lemon Topping
- 1/4 cup butter melted
- 1/2 cup lemon curd
Lemon Glaze
- 1 cup powdered sugar
- 1-2 Tbsp fresh lemon juice
Instructions
- Combine warm water and 1 teaspoon sugar in a large mixing bowl. Add yeast; let stand until foamy, about 5 minutes.
- Heat milk and butter to 100 degrees to 110 degrees F. (Butter does not need to melt).
- Add milk mixture, eggs, sugar, salt and 2 cups flour to yeast mixture.
- Beat 3 minutes with electric mixer. Stir in enough remaining flour to make a soft dough.
- Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes or use a dough hook in mixer.
- Place dough in a greased bowl, turning to coat and cover or allow to rise, covered on the counter.
- Let rise in a warm, draft-free place until doubled, about an hour. Punch dough down. Divide into 24 small balls.
- Grease 3 baking sheets.
- Roll each ball into a 15-inch rope. Loosely coil each rope into a circle, tucking ends under. Cover and let rise in warm area until light and doubled in size, about 20-30 minutes
- Pre-heat oven to 325 degrees F.
- Uncover dough and carefully brush rolls with half of the melted butter. Make deep thumbprints in center of each roll; fill each with 1 teaspoon lemon curd.
- Bake for 12-15 minutes or until golden brown. Immediately remove from pan; brush a second time with remaining butter. Cool slightly on wire rack.
- In a small bowl, blend powdered sugar and enough lemon juice for vanilla desired drizzling consistency. Drizzle over warm rolls.
Tips & Notes:
Adapted from Fleishmann’s® Jelly Belly Rolls recipe on BreadWorld.com
Nutrition Facts:
Calories: 214kcal (11%) Carbohydrates: 34g (11%) Protein: 4g (8%) Fat: 7g (11%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 30mg (10%) Sodium: 99mg (4%) Potassium: 51mg (1%) Fiber: 1g (4%) Sugar: 13g (14%) Vitamin A: 214IU (4%) Vitamin C: 1mg (1%) Calcium: 20mg (2%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
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