Tender Lemon Rolls Recipe

Tender Lemon Rolls Recipe photo by Taste of Home

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Light and tender, these golden rolls are filled with a lemon curd sauce and lightly glazed. A sprinkle of walnuts, and you have a sweet roll that’s difficult to resist.

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Tender Lemon Rolls Recipe

Prep: 30 min. + rising Bake: 25 min.

Yield: 12 Servings

30 25 55

Ingredients

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

Directions

In a large bowl, combine 1-1/2 cups flour, sugar, yeast, lemon peel and salt. In a small saucepan, heat the sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed for 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).
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.
Punch dough down; turn onto a floured surface. Roll into an 18-in. x 12-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.
Place rolls, cut side down, in a greased 13-in. x 9-in. baking dish. Cover and let rise until doubled, about 30 minutes. Brush with beaten egg and sprinkle with walnuts if desired.
Bake at 350° for 25-30 minutes or until golden brown. In a small bowl, combine the icing ingredients; drizzle over warm rolls. Yield: 1 dozen.

Nutritional Facts 1 roll (calculated without nuts) equals 291 calories, 9 g fat (5 g saturated fat), 88 mg cholesterol, 122 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Tender Lemon Rolls in Country Extra May 2009, p51

Secrets for Successful Sweet Rolls

After punching down the dough, let it rest for 10 minutes. This allows the dough to relax, which makes it easier to roll out.

Roll up dough firmly. If it's too loose, you'll see air pockets or large gaps when cut. If it's too tight, the bread will crack.

A simple way to slice cinnamon rolls or sticky buns is to place a piece of unflavored dental floss or heavy-duty thread under the rolled dough, 1-in. from the end. Bring the floss up around the dough and cross it over the top, cutting through the dough and filling. Repeat at 1-in. interval.

Evenly space the cut rolls in the pan, leaving room around each to allow for the final rising.