Step 1: Activate the Yeast. Begin by pouring warm water into a medium-sized bowl. Add one teaspoon of granulated sugar and the active dry yeast, then whisk gently until the sugar and yeast are fully dissolved. Allow this mixture to sit undisturbed for 8 to 10 minutes. During this time, you should observe a thick, foamy layer forming on the surface, which indicates that your yeast is active and ready to work its magic. If no foam appears, your yeast may be inactive, and you’ll need to start again with fresh yeast.

Step 2: Combine Wet and Dry Ingredients. Sift the all-purpose flour into a separate, large mixing bowl. Create a generous well in the center of the flour. Into this well, add the remaining granulated sugar, sea salt, warm milk, room temperature eggs, softened butter, pure vanilla extract, and fresh lemon zest. Finally, pour in your bloomed (foamy) yeast mixture. Using a Danish whisk or a sturdy large spoon, begin to slowly incorporate the flour from the edges into the wet mixture in the middle. Continue mixing until the dough starts to come together. As it thickens, switch to mixing with your hands to fully combine the ingredients. Once it forms a shaggy, sticky dough – don’t worry, this is normal for a no-knead dough – cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free place for 45-55 minutes, or until the dough has visibly puffed up and roughly doubled in size. This first rise is crucial for developing flavor and texture.

Step 3: Develop Gluten with Stretch and Fold. After the first rise, gently deflate the dough. To do this, lift one edge of the dough and fold it over the rest of the dough. Repeat this stretch-and-fold process approximately 6 times, or until the dough has deflated and feels smoother. Finish by lightly kneading it with your hands a few times to form a cohesive, smooth ball. This technique helps to develop the gluten structure quickly without traditional kneading. Optional, but highly recommended: For an exceptionally soft and buttery texture, allow the dough to undergo a second rise. Cover it again and let it rise for another 25 minutes (until doubled in size), then repeat the stretch and fold process. While this adds a bit of inactive time, the resulting tenderness is well worth the wait!

Step 4: Roll Out the Dough. Lightly flour a clean work surface. Transfer the dough onto this surface. Using a rolling pin, carefully roll the dough out into a large rectangular shape. As you roll, gently pull the corners of the dough outwards to help maintain and refine that rectangular form, ensuring an even base for your filling. The goal is a uniform thickness for consistent rolls.

Step 1: Prepare the Lemon Curd Filling. In a separate bowl, combine the lemon curd with the cornstarch. Whisk these two ingredients together thoroughly until the cornstarch is completely dissolved and the mixture is smooth. This step is crucial as the cornstarch helps to thicken the lemon curd, preventing it from becoming too runny and oozing out of the rolls during baking, ensuring a perfectly gooey and contained filling.

Step 2: Fill and Roll the Dough. Carefully spread the prepared lemon curd mixture evenly across the entire surface of the rolled-out dough rectangle, leaving a small border on one of the longer edges to help seal the roll. Starting from the opposite longer edge, gently but firmly roll the dough into a long, tight log. Aim for an even, snug roll to ensure beautifully shaped sweet rolls with plenty of filling spirals.

Step 3: Slice the Rolls. Using a sharp knife, gently mark the dough log into 12 equal portions. For the cleanest cuts, which help maintain the beautiful spiral shape, it’s highly recommended to use a piece of unflavored dental floss or a thin cotton string. Slide the floss underneath the marked log, cross the ends over the top, and pull firmly to slice through the dough cleanly, creating individual lemon sweet rolls.

Step 4: Second Rise and Baking. Arrange each individual cut roll into a buttered 8″ by 12″ rectangular baking pan, leaving a little space between them for expansion. Allow the rolls to undergo a short second rise for about 15 minutes; this helps them puff up and fill out the pan more effectively. While they are rising, preheat your oven to 355°F (180°C). Once the oven is ready, pour the heavy cream evenly over the risen rolls. Bake for 25-30 minutes, or until the tops are beautifully golden brown and the rolls are cooked through. Remove the pan from the oven and let the rolls cool slightly in the pan while you prepare the irresistible sour cream frosting.

Step 1: Cream the Butter and Sugar. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add the softened butter. Beat with an electric mixer on medium-high speed until the butter is light, pale, and fluffy, typically for 2-3 minutes. Gradually add the powdered sugar and sea salt, continuing to beat until the mixture is fully incorporated, light, and wonderfully fluffy. Be sure to scrape down the sides of the bowl periodically to ensure everything is evenly mixed. For the fluffiest frosting, beat for at least 5 minutes, allowing plenty of air to be incorporated.

Step 2: Finish the Frosting. Add the sour cream, pure vanilla extract, and fresh lemon juice to the butter and sugar mixture. Beat thoroughly on medium speed until all ingredients are well combined and the frosting achieves a beautifully light, smooth, and extra fluffy consistency. The lemon juice and sour cream add a delightful tang that cuts through the sweetness, making this frosting truly exceptional.

Step 3: Frost and Serve. Generously spread the prepared sour cream frosting over the slightly cooled, warm rolls. While the frosting is still fresh, add small dollops of extra lemon curd on top of the frosted rolls. Using a spatula or the back of a spoon, gently swirl the lemon curd into the frosting to create beautiful marbling and an additional burst of tangy lemon flavor. These rolls are absolutely divine when served warm, allowing the frosting to melt slightly and the filling to remain perfectly gooey. They are equally delicious at room temperature, making them versatile for any occasion.

✔️ Expert no knead roll tips

1. Allow Ample Rising Time: The secret to achieving truly soft and fluffy lemon sweet rolls lies in patience during the rising process. Ensure your dough has enough undisturbed time to properly proof and double in size. If your schedule allows, don’t skip the optional second rise – it contributes significantly to an incredibly tender and buttery final texture. Remember, rising time is mostly inactive, so you can go about other tasks while your dough develops.
2. Opt for Homemade Lemon Curd: While store-bought lemon curd is a convenient option, nothing quite compares to the vibrant, tangy, and intensely flavorful experience of homemade. My lemon curd recipe is designed to be easy to follow and guarantees a superior taste that will make these rolls truly stand out. The fresh zest and bright notes of homemade curd elevate the entire dessert.
3. Accurate Flour Measurement is Crucial: Baking, especially with dough, is a science, and precise ingredient measurements are vital. The most accurate way to measure flour is by using a digital kitchen scale (600g for 5 cups). If a scale isn’t available, use the “spoon and level” method: gently scoop flour into your measuring cup with a spoon, then use the flat side of a knife or spoon handle to level off the excess without compacting the flour. Avoid scooping directly with the measuring cup, as this can pack in too much flour, leading to dry and dense rolls.

The ultimate key to achieving incredibly soft and fluffy no-knead lemon sweet rolls lies primarily in allowing the dough sufficient time to rise. Yeast needs time to ferment and produce gas, which creates those airy pockets. If you have the luxury of time, incorporating a second rise is an absolute game-changer; it deepens the flavor and further relaxes the gluten, leading to an even more tender crumb. After the initial rise, the stretch and fold technique we employ is designed to quickly develop the gluten structure, mimicking the effects of traditional kneading without the intensive labor. Additionally, this lemon sweet roll dough is an enriched dough, meaning it contains higher amounts of sugar, eggs, and butter. These enriching ingredients contribute significantly to the brioche-like texture and rich flavor, making the rolls melt-in-your-mouth soft. It’s a simpler way to get that rich bakery feel.

Absolutely, using store-bought lemon curd is a perfectly acceptable and highly recommended shortcut if you’re short on time or prefer not to make it from scratch. There are many excellent quality lemon curds available on the market that will still result in delicious lemon sweet rolls. However, for the most vibrant, zesty, and authentically tangy flavor, I genuinely encourage trying my homemade lemon curd recipe. It’s surprisingly easy to make and the fresh citrus notes truly shine through, elevating the entire experience of these rolls to another level of gourmet perfection.

If your dough isn’t rising as expected, there are a few common culprits to investigate. Firstly, always confirm your yeast’s activity. In the initial step, you should have seen a thick foam form on the surface after dissolving the yeast in warm water and sugar. If this foam didn’t appear, your yeast was likely inactive or expired, and you’ll need new yeast. Secondly, remember that this is an enriched dough, meaning it contains more sugar, eggs, and butter compared to a lean bread dough. These ingredients can sometimes inhibit yeast activity slightly, making the dough a bit more sluggish to rise. It might simply need more time and a warmer environment. Try placing your covered bowl in a warmer spot, such as a sunny windowsill, near a gentle heater, or even in a slightly warmed (turned off) oven. However, be cautious: ensure the temperature does not exceed 122°F (50°C), as anything hotter will kill the yeast, preventing any further rise.

Lemon Rolls with Lemon Curd

Mary

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