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    Lemon Curd & White Chocolate Bread Rolls

    24/04/2020 by thebakingexplorer 17 Comments

    Jump to Recipe Print Recipe
    Lemon Curd & White Chocolate Bread Rolls

    These Lemon Curd & White Chocolate Bread Rolls are made from an enriched bread dough that creates a super fluffy and soft roll. They are made in the same way as cinnamon rolls, but with a different filling inside. Zesty lemon curd and creamy white chocolate go so well together  - it's one of my favourite flavour combinations! It's a perfect balance of tangy lemon and sweet chocolate. As well as the lemon curd and white chocolate filling, I added lemon zest into the dough and I decorated the rolls with a drizzle of melted white chocolate. They would make a yummy addition to a sweet breakfast or brunch!

    Lemon Curd & White Chocolate Bread Rolls

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Lemon Curd & White Chocolate Bread Rolls

    Put the flour, fast action yeast, salt and sugar in a large bowl. In a pan warm up the milk and butter until the butter melts, then add the vanilla extract and lemon zest. Let the mixture cool for 5 minutes, then whisk the egg into it. Pour the milk mixture into the flour mixture and bring everything together into a sticky dough. Knead the dough by hand, or in a stand mixer with the dough hook attachment, for 10 minutes.

    Place the dough in a covered oiled bowl to rise for 1 hour. When risen, roll it out into a rectangle.

    Spread the lemon curd over it, then sprinkle over the white chocolate chips.

    Roll the dough into a sausage shape and cut it into equal pieces, mark out the pieces before cutting with a ruler and knife, or you can eyeball it.

    Placed the rolls into a lined baking tray, cover it loosely with cling film and leave to rise for 30 minutes.

    Bake for 25 minutes, until golden brown. Once they are cool, drizzle melted white chocolate all over them and add some yellow sprinkles if you like.

    Lemon Curd & White Chocolate Bread Rolls

    What lemon curd should you use?

    If you are using a shop bought lemon curd, make sure to get a good quality one. They are worth the extra pennies for that delicious lemon zing! If you fancy giving Homemade Lemon Curd a try, check out my recipe. It's easy and quick to make with only a few ingredients, it's also creamy and silky smooth, and the flavour is incredible!

    Lemon Curd & White Chocolate Bread Rolls

    More tips for making the Lemon Curd & White Chocolate Bread Rolls:

    • You can also use plain flour for this recipe if you can't get hold of bread flour.
    • Make sure the butter and milk mixture is cool enough before adding to the flour, you want to be comfortably able to hold your finger in it.
    • I kneaded the dough in my stand mixer fitted with a dough hook, but you can also knead it by hand on a lightly oiled surface.
    • I added some yellow sprinkles on top of the buns, you don't have to do this if you don't have any to hand. Some lemon zest on top would also be yummy and look pretty too!
    • If you want to use a different type of yeast, this is a helpful article about how to bake with dry, instant or fresh yeast and it includes amount conversions.
    • If you are using a silicone mat like mine, please be careful when cutting the rolls as I have sliced into my mat in the past and had to buy a new one! You could use a metal dough scraper instead of a knife to cut the rolls to avoid this, or transfer the rolled up dough to a chopping board.
    Lemon Curd & White Chocolate Bread Rolls

    More sweet bread roll recipes:

    • Raspberry & Nutella Bread Rolls
      Raspberry & Nutella Bread Rolls
    • Cinnamon Rolls
      Cinnamon Rolls

    Recommended equipment & ingredients*

    • Traybake tin
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Piping bags
    • Stand mixer with dough hook
    • Zester
    • Lemon Curd
    • Silicone mat
    • Rolling pin
    • Fast action yeast
    • Metal dough scraper

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Lemon Curd & White Chocolate Bread Rolls

    More recipes with lemon curd:

    • Homemade Lemon Curd
      Homemade Lemon Curd
    • Lemon Meringue Cupcakes
      Lemon Meringue Cupcakes
    • Lemon Curd Cheesecake
      Lemon Curd Cheesecake (No Bake)
    • Lemon Meringue Dessert Pots
      Lemon Meringue Dessert Pots
    • Triple Lemon Cake
      Triple Lemon Cake
    • Lemon Rainbow Cake
      Lemon Rainbow Cake
    • Ginger & Lemon Cake
      Ginger & Lemon Cake
    • Mini Easter Cakes
    • Lemon Cupcakes with Lemon Curd Filling
      Lemon Cupcakes with Lemon Curd Filling
    • Lemon Curd Ice Cream
      Lemon Curd Ice Cream (No Churn)
    • Lemon Curd Cake
      Lemon Curd Cake
    Lemon Curd & White Chocolate Bread Rolls

    Lemon Curd & White Chocolate Bread Rolls

    Soft bread rolls filled with lemon curd and white chocolate chips
    4.91 from 11 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: European
    Keyword: Bread
    Prep Time: 35 minutes minutes
    Cook Time: 25 minutes minutes
    Resting time: 1 hour hour 30 minutes minutes
    Total Time: 2 hours hours 30 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the dough

    • 550 g Strong white bread flour
    • 1 Sachet fast action yeast (7g)
    • 4 tbsp Caster sugar
    • ¼ tsp Salt
    • 285 ml Milk whole or semi skimmed
    • 75 g Butter or baking spread
    • 1 Egg large
    • 1 tsp Vanilla extract
    • 1 Lemon zest only

    For the filling

    • 185 g Lemon curd good quality shop bought or homemade
    • 50 g White chocolate chips

    For decoration

    • 50 g White chocolate melted
    • Yellow sprinkles optional
    Metric - US Customary

    Instructions

    • Put the plain flour, fast action yeast, salt and sugar in a large bowl. Make sure that the salt and the yeast do not directly touch each other. Stir together
    • In a pan on a low heat, warm up the milk and butter until the butter melts, then add the vanilla extract and lemon zest. Let the mixture cool for 5-10 minutes or until lukewarm, then whisk the egg into it
    • Pour the milk mixture into the flour mixture and bring everything together into a sticky dough
    • Knead the dough for 10 minutes either by hand on a lightly oiled surface or in a mixer with the dough hook attachment
    • Place the kneaded dough in a oiled bowl covered with cling film and leave in a warm place to rise for 1 hour or until doubled in size
    • Roll out the risen dough on a lightly floured surface, shape it into a rectangle measuring roughly 40 x 30cm (16 x 12")
    • Spread the lemon curd over the top and sprinkle over the white chocolate chips
    • Roll the dough into a sausage shape from the longest side, trim the ends then cut it into equal pieces. You can mark out the pieces before you cut with a ruler, you want them about 1 inch thick
    • Place the cut rolls into a lined traybake tin (I used a 12" x 9" one), cover them loosely with cling film and leave them to rise for 30 minutes
    • Pre-heat your oven to 180C Fan/200C/350F/Gas Mark 4
    • Bake the rolls for 20-25 minutes, until golden brown. Leave to cool
    • Drizzle or pipe the melted white chocolate all over the rolls, add the sprinkles if using
    • Serve immediately, store leftovers in an airtight container for up to 2 days. The buns can be also be frozen if wrapped well
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    If you need a lemon curd recipe, check out my Homemade Lemon Curd recipe.

    Nutrition

    Calories: 346kcal | Carbohydrates: 54g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 164mg | Potassium: 121mg | Fiber: 1g | Sugar: 20g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg

    If you like this, check out more of my Bread recipes!

    I'm linking this recipe up with Cook Blog Share hosted by Tin & Thyme, and Fiesta Fridays hosted by Frugal Hausfrau.

    « White Chocolate & Strawberry Flapjacks
    Chocolate Orange Drip Cake »

    Reader Interactions

    Comments

    1. Life Diet Health

      April 24, 2020 at 3:01 pm

      Gorgeous as always Kat - I really should make more sweet based breads (although I might add the egg to make them non-vegan so I can't just eat them all 😛 )! Thanks for sharing at Fiesta Friday. Have a great weekend.

      Reply
    2. Choclette

      April 26, 2020 at 4:45 pm

      5 stars
      Ooh, they sound divine Kat. I love cinnamon rolls, but I'm pretty sure I'd be hard pressed to choose between them and yours. And you're so right, lemon curd and white chocolate is lush.

      Thanks for sharing with #CookBlogShare

      Reply
    3. frugal hausfrau

      April 28, 2020 at 11:27 pm

      Kat, you always come up with the most amazing recipes and this is no exception! A flavor combo I wouldn't think of but I get it now that I see it!!

      Thanks for sharing with Fiesta Friday this week!

      Mollie

      Reply
      • thebakingexplorer

        April 29, 2020 at 11:27 pm

        Thank you so much Mollie!

        Reply
    4. Luke Mckim

      May 11, 2020 at 4:35 pm

      4 stars
      Actually really simple recipe. didnt have white choc chips so used a bar of milky way so was great. They came out really nice if not a bit brown on top so dont forget to keep an eye on it!

      A 'larger than you think' baking tray definitely needed or they will peak up. Very much enjoyed it and would make again.

      Once again great recipe Kat!

      Reply
    5. Natalie Burford

      May 21, 2020 at 9:17 pm

      5 stars
      Delicious recipe and very easy to follow! Was a hit in our house, will definitely be making again!

      Reply
      • thebakingexplorer

        May 21, 2020 at 10:50 pm

        Thanks so much Natalie!

        Reply
        • Rosie

          July 10, 2020 at 11:56 am

          5 stars
          Really enjoyed making and eating these. The combination of white choc and lemon is perfect. Thank you!!

          Reply
          • thebakingexplorer

            July 10, 2020 at 3:57 pm

            So happy you enjoyed them Rosie!

            Reply
      • Joanne

        July 04, 2021 at 6:23 pm

        5 stars
        Delicious and easy to follow recipe!

        Reply
    6. Rachel Squires

      July 18, 2020 at 3:15 pm

      5 stars
      Recipe is simple and easy to follow, the rolls turned out perfectly, light and fluffy. Devoured by the fussiest eater I know even though he doesn't like lemon curd haha. Will be making again soon!!

      Reply
    7. Kirstie

      December 03, 2020 at 8:59 pm

      5 stars
      Easy to follow recipe with great instructions! The buns were incredibly tasty. Another fabulous recipe 🙂

      Reply
    8. Clare Davis

      April 04, 2021 at 5:59 pm

      5 stars
      Having made this twice now it’s a firm favourite but is so much better when served fresh, so have to wait for guests as it hasn’t worked quite so well when I halved everything for a smaller portion. The recipe is easy to follow but I find mine rises so much a bigger baking tin needed.

      Reply
    9. Catherine

      May 11, 2021 at 1:06 pm

      5 stars
      These were lovely when I made them a few months ago, going to make them again this week but will try making them into twisted knots

      Reply
      • thebakingexplorer

        May 11, 2021 at 9:13 pm

        I'm so glad you liked them Catherine! Twisted knots sounds like a fab idea - let me know how they turn out!

        Reply
    10. Kirsty

      June 04, 2021 at 11:47 am

      5 stars
      These were absolutely divine Kat. Lemon Curd and White Chocolate work so well together! Very much enjoyed eating them.

      Reply
      • thebakingexplorer

        June 04, 2021 at 8:20 pm

        I'm so happy you liked them Kirsty!!

        Reply

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