Nothing beats the aroma of these sweet rolls as they are coming out of the oven. They are a perfect fit in the DoveWare Casserole dish for when I have a brunch, house guests or making a special breakfast treat for the family; any excuse for baking them! Yogurt makes the dough tender and the fresh lemon flavor really comes through.
¾ cup plain yogurt
¼ cup milk or half & half
4 tbsp unsalted butter, melted and cooled
2 tbsp sugar
2 ¼ tsp yeast, or 1 envelope
1 ¼ tsp salt
3 cups flour, or more as needed
1 c prepared lemon curd
6 oz whipped cream cheese
Optional 1 c chopped nuts
1 c powdered sugar
2-3 tbsp fresh lemon juice
To make the dough, combine the first seven ingredients in a large mixing bowl and mix well. Add the flour one cup at a time, either using a mixer with dough hooks or with a large spoon. Depending on the humidity, additional flour may be needed. When the dough comes together into a ball, place onto a floured board and continue to knead by hand for 8-10 minutes. Place the dough into an oiled bowl, cover with a towel and set aside in a warm spot for 2 ½ hours or until almost doubled in size.
Mix the lemon curd and cream cheese together until combined. For a lighter tasting filling, use more cream cheese. For a tangier filling, add some fresh lemon zest.
Gently deflate the dough and roll into a 12” x 8” rectangle. Spread with a thin layer of the lemon filling, leaving a ½” margin at the top edge. Sprinkle with ½ c chopped nuts. Starting with the long edge, roll up into a tight log. Use a small amount of melted butter on the edge to help seal the dough. With a sharp knife cut into 1- 1 ½” slices, twist into a figure 8 shape and place into the casserole dish. Cover and let rise again for another 1 ½ – 2 hours. Bake in preheated 350 degree oven for 25-30 minutes or until golden brown. When slightly cool, brush tops with the glaze and remaining chopped nuts.
GLAZE Mix together until smooth and pour over the warmed rolls.
Over To You
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