Lovely Lemon Rolls

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 24 rolls
Author Leigh Anne Wilkes


  • 1/4 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
  • 1/2 cup butter cut in chunks
  • 2 eggs
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 5 1/4- 5 3/4 cups flour
  • Topping:
  • 1/4 cup butter melted
  • 1/2 cup lemon curd
  • Glaze:
  • 1 cup powdered sugar
  • 1-2 Tbsp fresh lemon juice


  • Combine warm water and 1 teaspoon sugar in a large mixing bowl. Add yeast; let stand until foamy, about 5 minutes.
  • Heat milk and butter to 100 degrees to 110 degrees F. (Butter does not need to melt).
  • Add milk mixture, eggs, sugar, salt and 2 cups flour to yeast mixture.
  • Beat 3 minutes with electric mixer. Stir in enough remaining flour to make a soft dough.
  • Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes or use a dough hook in mixer.
  • Place dough in a greased bowl, turning to coat and cover or allow to rise, covered on the counter.
  • Let rise in a warm, draft-free place until doubled, about an hour. Punch dough down. Divide into 24 small balls.
  • Grease 3 baking sheets.
  • 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
  • Pre-heat oven to 325 degrees F.
  • 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.
  • 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.
  • 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