Tender Lemon Rolls

By RogRot

Ingredients

• ICING:
• 2-1/2 to 3 cups King Arthur Unbleached 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
• 1/2 cup confectioners' sugar
• 1 teaspoon water
• 1 teaspoon lemon juice
• 1/4 teaspoon grated lemon peel

Details

Servings 1
Adapted from hostedmedia.reimanpub.com

Preparation

Step 1

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.