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Lemon Sweet Rolls
Ingredients
  • subheading: Dough:
  • ⅔ cup (163 g) whole milk, warmed to 100 to 110°F
  • 5 tablespoons granulated sugar, divided
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 2 large eggs, room temperature
  • 3 cups (375 g) all-purpose flour
  • ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature
  • 1 teaspoon kosher salt
  • subheading: Filling:
  • ¾ cup (240 g) lemon curd
  • subheading: Glaze:
  • 1 cup (125 g) confectioners' sugar
  • 2 to 3 tablespoons whole milk
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