TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
MAKES: 12 servings
2-1/2 to 3 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon active dry yeast
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/2 cup sour cream
1/3 cup butter, cubed
1/4 cup water
3/4 cup lemon curd
1 egg, lightly beaten
1/2 cup chopped walnuts, optional
1/2 cup confectioners’ sugar
1 teaspoon water
1 teaspoon lemon juice
1/4 teaspoon 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 13-in. x 9-in. baking dish. Cover and let rise until doubled, about 30 minutes. Brush with beaten egg and sprinkle with walnuts if desired.
Bake at 350° for 25-30 minutes or until golden brown. In a small bowl, combine the icing ingredients; drizzle over warm rolls. Yield: 1 dozen.