We had a really nice weekend! I hope that you all did, too. On Friday night, I met with my friend Sarah for dinner to catch up over dinner at a place called Blueprint in Park Slope. It was freezing outside, so I was all too happy to have a cocktail or two in a cozy atmosphere. After dinner, I met up with Kramer, who was at our friend Matt and Amanda’s house. We hung out there for a bit before heading home. On Saturday, Kramer and I ran some errands and did some work around the house, then I got to work making lasagna noodles for a massive lasagna (what else?) that I planned to serve when a few friends came by later that night to play some board games. I know, we’re crazy party animals. I also attempted this baguette recipe, but my yeast didn’t foam enough and I also kneaded the dough with my mixer instead of by hand, so the results weren’t what I was hoping for. I will probably try the recipe again this weekend and see if I can get it right. I made my favorite lasagna recipe, minus the mushrooms, and I thought it was delicious, if I don’t say so myself. We played Pandemic and Settlers of Catan, then a quick round of Skulls before grabbing a quick drink at the Tradesman and calling it a night, admittedly much later than I usually do but hey, it was game night.
So cute you could puke.
On Sunday, Kramer and I ordered in breakfast, then quickly showered and got ready to go to our friend’s baby’s christening. I wasn’t sure what to expect, because I had never been to one before, but it was a quick ceremony and the baby looked really cute in her insanely long dress. After the big event, we were invited to a reception where there was a ridiculous amount of fantastic Italian food. We had arancini, bruschetta, meatballs, garlicky pasta and pizza. I also had a perfectly cooked rib eye that I tried to eat but was so full I could hardly touch it, and Kramer had eggplant rollatini that he, too, couldn’t finish despite its cheesy goodness. Our friends Emily and Wesley were kind enough to give us a ride to Long Island for the ceremony and reception, so we were able to make it home early enough to veg out on the couch and watch Saturday Night Live before crashing.
My office had its holiday party about a week and a half ago, and afterward, my colleague Kim and I realized that we way over-ordered on the citrus. We had about 2 bags of limes leftover and 4 bags of lemons. We both like to bake, so we figured why not take them home and make something out of them? These lemon curd rolls were my contribution. I love lemon anything, so they were the perfect way to dress up the usual sticky bun. I combined my Buttermilk Cinnamon Rolls with my Lemon Curd recipe to make them, and I was really happy with the result. The soft, tender dough is a perfect vessel for the sweet, sticky lemon curd. Rolling these guys up was a bit messy, sure, but it was completely worth the effort. A few people in my office even asked for the recipe, which is a sure sign that you made something good. I hope you’ll give these a try for your holiday brunch(es) this week! They’re still delightful on day two or day three.
Your dough ingredients.
Letting your yeast foam is important!
Bring your dough together and let it double in size.
While the dough rises, make your lemon curd.
Once the curd has thickened, push it through a sieve to remove any bits of zest or butter. Let chill until set.
Roll out your dough.
Brush it with butter.
Then spread your lemon curd over it.
Roll the long edge of your rolls up tightly.
Then cut the rolls into 1-1/2 inch pieces.
Let them rest for 45 minutes or so, until doubled, then bake!
Make sure you drizzle with plenty of lemon glaze.
- 1 whole egg, room temperature
- 3 egg yolks, room temperature
- 1 cup granulated sugar
- ⅔ cup lemon juice (about 2-3 lemons)
- zest of 2 lemons
- 4 tablespoons unsalted butter, room temperature and cubed
- 1 cup whole milk (about 115 degrees F)
- ½ cup granulated sugar
- 3 teaspoons yeast
- ⅓ cup unsalted butter, melted and slightly cooled
- 2 eggs, room temperature
- 5 cups all-purpose flour
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
- juice of 1 lemon
- 1½ cups of powdered sugar
- In a medium sized pot, whisk together your egg and egg yolks, then whisk in the granulated sugar, lemon juice, and lemon zest. Place your pot over medium heat and whisk constantly for 8-10 minutes, until the mixture has thickened.
- Remove the mixture from the heat and add in your cubed butter, a piece at a time, until it has been fully incorporated. Press the curd through a mesh sieve to remove any extra bits of zest or butter into a bowl, cover with plastic wrap, and chill for at least 1 hour. The curd will keep well in an airtight container in the refrigerator for up to 1 week.
- Place your sugar in the bowl of your stand mixer (or just a regular bowl if you are doing this by hand). Heat up the milk to about 115 degrees F. Add the warm buttermilk to the sugar, then sprinkle your yeast on top. Allow the yeast to sit for 8-10 minutes, until it becomes foamy (sometimes this may take more than 10 minutes if you have older yeast, but if it doesn't foam at all, you're going to have to start over).
- In a small bowl, whisk together the melted and cooled butter, eggs, and salt, then add them to the bowl with the foamy yeast and milk. Mix until well combined. In another bowl, whisk together 3 cups of flour and salt, then gradually add that to the bowl, until just moistened.
- Using a dough hook, turn the mixer to low and add in an additional cup of flour, and when that has been incorporated, add in the 5th cup of flour. Continue to knead for 8 minutes or so, until the dough is smooth and elastic. Lightly grease a large bowl and place the dough in that bowl, cover tightly with plastic wrap, and place in a warm spot. Allow the dough to rise for 90 minutes, until about doubled in size.
- Generously butter two 8-inch cake pans. When you're ready to roll out your dough, lightly flour your work surface, your hands, and your rolling pin, and punch down the dough. Roll out the dough into an 18x20-inch rectangle, adding more flour as needed. Brush your 3 tablespoons of melted butter over the dough, leaving about 1 inch of space around the outside. Spread your lemon curd over the dough, again, leaving a little room around the edges so that all of the curd doesn't squeeze out as your roll it up.
- On the long edge, roll the dough up tightly and lay the dough seam side down (some curd will have squeezed out in the process - it's fine). Cut the rolls into 1-1/2 inch pieces, and place them in your prepared pans. Cover with plastic wrap and/or a kitchen towel and allow to rise for another 45 minutes.
- Preheat your oven to 400 degrees F, and when you're ready, remove the towel and plastic wrap from the rolls and bake for 25-30 minutes, until nicely golden. Whisk together your lemon juice and powdered sugar, and drizzle the glaze over the warm rolls. Serve warm or room temperature. These will keep well, covered with foil and refrigerated, for up to 2 days.