Ingredients
2-1/2 to 3 cups all-purpose flour1/3 cup sugar1 tablespoon active dry yeast1/2 teaspoon grated lemon zest1/4 teaspoon salt1/2 cup sour cream1/3 cup butter, cubed1/4 cup water2 large eggs, room temperature3/4 cup lemon curd1 large egg, lightly beaten1/2 cup chopped walnuts, optionalICING:1/2 cup confectioners’ sugar1 teaspoon water1 teaspoon lemon juice1/4 teaspoon grated lemon zest
Preparation
In a large bowl, combine 1-1/2 cups flour, sugar, yeast, lemon zest and salt. In a small saucepan, heat sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed 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 18x12-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-in. baking dish. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 350°. Brush rolls with beaten egg and sprinkle with walnuts if desired. Bake until golden brown, 25-30 minutes. In a small bowl, combine icing ingredients; drizzle over warm rolls.
