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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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 thatâs difficult to resist. Ingredients:
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 |
icing: |
1/2 cup confectioners' sugar |
1 teaspoon water |
1 teaspoon lemon juice |
1/4 teaspoon grated lemon peel |
Directions:
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).
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 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.
4. 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.
5. 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.
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