Lovely Lemon Rolls

Prep time
Cook time
Total time
Recipe type: Adapted from Fleishmann’s® Jelly Belly Rolls recipe on
Serves: 24 rolls
  • ¼ cup warm water (100 degrees to 110 degrees F)
  • 1 teaspoon sugar
  • 2 envelopes Fleischmann’s® Active Dry Yeast or Rapid Rise Yeast
  • 1 cup milk
  • ½ cup butter, cut in chunks
  • 2 eggs
  • ½ cup sugar
  • ¼ teaspoon salt
  • 5¼- 5¾ cups flour
  • Topping:
  • ¼ cup butter, melted
  • ½ cup lemon curd
  • Glaze:
  • 1 cup powdered sugar
  • 1-2 Tbsp fresh lemon juice
  1. Combine warm water and 1 teaspoon sugar in a large mixing bowl. Add yeast; let stand until foamy, about 5 minutes.
  2. Heat milk and butter to 100 degrees to 110 degrees F. (Butter does not need to melt).
  3. Add milk mixture, eggs, sugar, salt and 2 cups flour to yeast mixture.
  4. Beat 3 minutes with electric mixer. Stir in enough remaining flour to make a soft dough.
  5. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes or use a dough hook in mixer.
  6. Place dough in a greased bowl, turning to coat and cover or allow to rise, covered on the counter.
  7. Let rise in a warm, draft-free place until doubled, about an hour. Punch dough down. Divide into 24 small balls.
  8. Grease 3 baking sheets.
  9. Roll each ball into a 15-inch rope. Loosely coil each rope into a circle, tucking ends under. Cover and let rise in warm area until light and doubled in size, about 20-30 minutes
  10. Pre-heat oven to 325 degrees F.
  11. Uncover dough and carefully brush rolls with half of the melted butter. Make deep thumbprints in center of each roll; fill each with 1 teaspoon lemon curd.
  12. Bake for 12-15 minutes or until golden brown. Immediately remove from pan; brush a second time with remaining butter. Cool slightly on wire rack.
  13. In a small bowl, blend powdered sugar and enough lemon juice for vanilla desired drizzling consistency. Drizzle over warm rolls.
Adapted from Fleishmann’s® Jelly Belly Rolls recipe on

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