Tender Lemon Rolls

• 2-1/2 to 3 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon active dry yeast
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1/3 cup butter, cubed
• 1/4 cup water
• 2 large eggs, room temperature
• 3/4 cup lemon curd
• 1 large egg, lightly beaten
• 1/2 cup chopped walnuts, optional
• 1/2 cup confectioners' sugar
• 1 teaspoon water
• 1 teaspoon lemon juice
• 1/4 teaspoon grated lemon zest

1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast, lemon zest and salt. In a small saucepan, heat sour cream, butter and water to 120u0b0-130u0b0; add to dry ingredients. Beat on medium speed 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; turn onto a floured surface. Roll into an 18x12-in. rectangle. Spread lemon curd to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 slices.
4. Place rolls, cut side down, in a greased 13x9-in. baking dish. Cover and let rise until doubled, about 30 minutes.
5. Preheat oven to 350u0b0. Brush rolls with beaten egg and sprinkle with walnuts if desired. Bake until golden brown, 25-30 minutes. In a small bowl, combine icing ingredients; drizzle over warm rolls.

allpurpose, sugar, active dry yeast, lemon zest, salt, sour cream, butter, water, eggs, lemon curd, egg, walnuts, sugar, water, lemon juice, lemon zest

Taken from www.tasteofhome.com/recipes/tender-lemon-rolls/ (may not work)