Lemon Curd Challah Rolls with Sweet Glaze
A take on the sweet egg bread, these spiral rolls feature lemon curd oozing out, and are topped with a sweet glaze.
Servings 12 rolls
Calories 255kcal
Ingredients
Starter
- 1 Cup Water warmed
- 1 tsp sugar
- 2 ¼ tsp instant yeast one packet
Dough
- 4 cups All-purpose flour
- 2 Tbsp Sugar
- 1 tsp Salt
- ⅓ Cup Vegetable Oil
- 2 Tbsp Butter melted and cooled slightly
- 2 Eggs
- 2 Tbsp Honey
Filling & Topping
- ½ cup Lemon curd plus more for serving
- ½ cup Powdered Sugar
- 1-2 Tbsp Milk
Instructions
Starter
- Prepare the starter by dissolving the sugar into the warm water. Sprinkle the yeast on top, and set aside for 5 minutes.
- The mixture should begin to foam up and become fragrant. If it does not, discard it and begin again with fresh yeast.
Dough and Rolls
- While the starter is activating, combine the flour, sugar, and salt in the bowl of a stand mixer, and whisk together.
- In a small bowl, combine the oil, butter, eggs, and honey. Whisk together until smooth and uniform, and the eggs are completely incorporated.
- Add the wet ingredients and the yeast starter into the mixer bowl with the flour. Use the dough hook attachment to mix together on low-medium speed, until combined into a dough that is pulling away from the edges of the bowl. Scrape down the sides as needed to full incorporated.
- When ready, the dough will be sticky to touch, but should not appear wet. Transfer it to a large greased bowl. Cover the bowl loosely with a kitchen towel and place in warm spot for 1-1.5 hours, until the dough has doubled in size.
- Once risen, press the dough down gently with greased finger tips. Then transfer it to a large, flat working surface. Roll out the dough into a 12x18 inch rectangle. Use a bench scraper to shape the corners as needed.
- Add a thin layer of lemon curd onto the dough, leaving a 1-inch margin on one of the short edges.
- Roll the dough beginning at the other short edge, to create a spiral log. This may be messy, so try to lift the dough over the lemon curd instead of pushing it.
- Use a serrated knife to slice the log into 12 1-inch wide spirals, and place each gently into a greased 9x13 pan. Reshape the spirals as needed. Cover the pan with plastic wrap, and chill in fridge overnight, or at least 4 hours.
- After the dough has chilled, preheat your oven to 375°F with a rack in the lower half, and remove rolls from fridge to rest while oven is preheating (at least 10 min).
- Bake the rolls for 25-30 minutes. The tops will brown slightly, but if they are starting to get very dark, cover the pan with foil. When done, the center rolls should appear golden brown and bounce back when gently pressed. The internal temperature of the center rolls should be no less than 170-180°F.
- Set aside the pan on a trivet to cool for 5-10 minutes.
Glazing & Serving
- In a small bowl, combine the sugar and half of the milk. Stir to combine, adding more milk a small splash at a time only if needed, until you reach a drizzling consistency.
- Drizzle the glaze over the warm rolls. Cut between rolls and serve individual pieces with extra lemon curd on the side or poured over top.
Notes
- Make ahead tips:
- These rolls are great to prepare the night before, and then simply rest and bake in the morning to serve as breakfast.
- You can store the pan of baked rolls or individual servings in an airtight container at room temperature for 2-3 days. Rewarm the entire pan in the oven (350F until warmed through) or individual portions in the microwave for about 30 seconds. Wait until just before serving to drizzle with the glaze and lemon curd.
- Homemade lemon curd:
- If you prefer to make your own lemon curd for this recipe, you can follow the recipe I include as part of Lemon Sandwich Cookies. This recipe makes about 2 cups, so you will have plenty leftover.