Side Pannel
Lovely Lemon Rolls
Lovely Lemon Rolls
- Recipe Submitted by maryjosh on 02/20/2019
Ingredients List
- 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- 5 3/4 cups flour
- Topping:
- 1/4 cup butter melted
- 1/2 cup lemon curd
- Glaze:
- 1 cup powdered sugar
- 1-2 Tbsp fresh lemon juice
Directions
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.
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.
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