Sugar Egg Yolks Lemon Juice Lemon Zest Salted Butter All-Purpose Flour Salt Instant Yeast Unsalted Butter Whole Milk Egg
In a medium sized bowl, whisk together the sugar, egg yolks, lemon juice, and lemon zest.
Place bowl over the top of a simmering pot of water and cook, stirring constantly, until the mixture has thickened significantly.
Strain through a fine meshed sieve into a clean bowl. Stir in butter.
Cover & refrigerate
Cover with plastic wrap and refrigerate.
Stir together the flour, yeast, sugar, salt, and lemon zest.
Heat milk and butter
In a small saucepan, combine the butter and whole milk. Place over low heat and heat to 120-130 degrees.
With the mixer running, slowly add milk mixture to flour mixture.
Stir in the egg. Knead the dough for 8-10 minutes, or until it’s smooth.
Place the dough in a lidded container and let proof for about 1 hour and 30 minutes to 2 hours, or until the dough has doubled in bulk.
Roll out dough
Roll out dough on a floured surface, spread with lemon curd, and cut into strips.
Roll & let rise
Roll the strips and place in an 8 inch pan. Cover and let rise until doubled in bulk.
Bake at 350 for 15-20 minutes, or until golden brown.
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