Lemon Curd Rolls

1. Activate the Yeast

In a small bowl, dissolve the yeast with 1 teaspoon of sugar in 4 tablespoons of lukewarm water and leave to stand until the yeast is foamy. It takes about 5-10 minutes. If it is not foamy, start with new yeast. While the yeast is activating, measure all the ingredients to ensure even baking.

2. Make the Dough

Heat 220 millilitres of milk in a saucepan and melt 75 grams of unsalted butter in it. Set it aside to allow it to cool to room temperature.

In a large mixing bowl, combine 550 grams of plain flour and ½ teaspoon of salt. Stir briefly.

Make a well in the centre of the flour and add the milk mixture, 30 grams of yogurt, 1 egg, and 75 grams of caster sugar. Stir briefly with a spatula, then add the activated yeast. Knead with the dough hook of an electric mixer for 5-7 minutes. Once a smooth and elastic dough forms, cover the bowl with a tea towel and let the dough rise in a warm place for about an hour, or until it doubles in size.

3. Prepare the Filling

In a small bowl, mix 125 grams of lemon curd with 1 tablespoon of cornstarch to thicken it slightly.

4. Assemble the Rolls

Transfer the risen dough to a lightly floured surface and roll it out into a 30×40 cm rectangle (approximately 12”×16”).

Spread the lemon curd mixture evenly over the dough, leaving a small border around the edges.

Roll up the dough from the long side into a tight roll. Cut the roll into 12 equal pieces using a sharp knife or dental floss and place them in a greased 25×30 cm (10”×12”) baking dish. Cover the rolls with a tea towel and let them rise for another 30 minutes.

5. Preheat the Oven

While the rolls are resting, preheat your oven to 180°C (350°F) with the rack in the middle position.

6. Bake the Lemon Curd Rolls

Once the oven has reached the desired temperature, drizzle the rolls with 100 millilitres of whipping cream to add moisture and richness.

Bake the Lemon Curd Rolls for 25-30 minutes, or until they turn golden brown on top.

7. Prepare the Topping

Slightly warm 100 grams of lemon curd to make it easier to spread. You can do this by heating it in the microwave for about 10-15 seconds or gently heating it on the stove.

Once the rolls are out of the oven and still warm, use a spoon or spatula to spread the lemon curd evenly over the top of each roll. Due to the warmth of the rolls, the lemon curd is distributed evenly and seeps easily into the rolls.

8. Serve

Serve the Lemon Curd Rolls immediately after adding the lemon curd topping for the best texture and flavour. The combination of the warm rolls and the tangy lemon curd creates a delicious treat.

Baker’s Note

This same Basic Sweet Rolls Dough also works wonderfully for braided breads, twisted wreaths, and decorative seasonal bakes.

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Tips for Perfect Lemon Curd Rolls

• Kneading the Dough: Knead the dough until it is smooth and elastic. This usually takes about 8-10 minutes by hand, or 5-7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the rolls their characteristic soft and chewy texture.
• Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.
• Avoid Overfilling: Avoid overfilling the dough with too much lemon curd, as it may leak during rolling and baking. A thin, even layer works best.
• Cutting the Rolls: Using a sharp knife or dental floss, cut the rolls cleanly without squishing them. Dental floss is particularly suitable for clean cuts.

Serving Suggestions

• Warm and Fresh: Lemon Curd Rolls are best served warm. After baking, let them cool for a few minutes so that the filling sets slightly. However, for the best texture and flavour, serve warm.
• Extra Glaze: Add additional lemon glaze as a garnish if you want an extra drizzle. This might be particularly interesting for those who love a strong lemon flavour.
• Whipped Cream or Ice Cream: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

How to Store Lemon Curd Rolls

• At Room Temperature: If you plan to eat the rolls within 1-2 days, store them in an airtight container at room temperature. Make sure the container is tightly closed, so the rolls stay soft and don’t dry out.
• In the Fridge: For longer storage, place the rolls in an airtight container and store in the fridge for up to a week. They may firm up a little in the fridge. Therefore, reheat them before serving.
• In the Freezer: For longer storage of up to 3 months, allow the rolls to cool completely after baking. Wrap each roll individually in cling film or aluminium foil to prevent freezer burn. Place the wrapped rolls in a large, airtight freezer bag or container. To reheat the frozen rolls, let them thaw at room temperature and then reheat them in the oven at 180°C (350°F) for about 10 minutes.

Variations to Try

Here are some delicious variations on Lemon Curd Rolls that add a unique twist to the classic recipe:

• Berry Lemon Curd Rolls: After spreading the lemon curd over the rolled out dough, sprinkle an even layer of fresh or frozen mixed berries (about 70 grams) over the top before rolling up the dough.
• Lemon Poppy Seed Rolls: Mix 2 tablespoons of poppy seeds into the lemon curd before spreading it over the dough.
• Lemon Curd and Almond Rolls: Sprinkle 50 grams of sliced ​​almonds evenly over the lemon curd before rolling up the dough.

Related Recipes

Looking for more delicious roll recipes? Check out following recipes:

Plum Cinnamon Rolls

Oreo Cinnamon Rolls with Cream Cheese Frosting 

Apple Cinnamon Rolls

If you’re looking for something simpler but no less delicious, try my Pumpkin Muffins with Streusel or my Apple Walnut Muffins.

Conclusion

With their irresistible combination of soft dough and tangy lemon curd, these Lemon Curd Rolls will delight you. Serve them warm with a cup of tea or coffee for a perfect combination. With each bite, you’ll experience a burst of citrusy goodness that’s sure to brighten your day.