The Humpherys Family

Lemon Rolls

Source  Taste of Home
Recipe Added:  3/28/2012
2-1/2 to 3 cups flour
1/3 cup sugar
1 Tbsp active dry yeast
1/2 tsp grated lemon peel
1/4 tsp 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
 Icing
1/2 cup powdered sugar
1 tsp water
1 tsp lemon juice
1/4 tsp grated lemon peel
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 13x9 baking dish. Cover and let rise until doubled, about 30 minutes. Brush with beaten egg and sprinkle with walnuts. Bake at 350° for 25-30 minutes or until golden brown. In a small bowl, combine the icing ingredients; drizzle over warm rolls.
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