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!

Jump straight to the recipe!

Step by step…

I started by putting the plain flour, fast action yeast, salt and sugar in a large bowl. In a pan I warmed up the milk and butter until the butter melted, then I added the vanilla extract and lemon zest. I let the mixture cool for 5 minutes, then whisked the egg into it. I poured the milk mixture into the flour mixture and brought everything together into a sticky dough. To knead the dough, I popped it in my mixer with the dough hook attachment for 10 minutes.

Then I placed it in a covered oiled bowl to rise for 1 hour. When it had risen, I rolled it out into a rectangle.

I spread the lemon curd over it, then I sprinkled over the white chocolate chips.

I rolled the dough into a sausage shape and cut it into equal pieces, marking out the pieces before I cut with a ruler and knife.

Then I placed the rolls into a lined baking tray, covered it loosely with cling film and left to rise for 30 minutes.

They baked for 25 minutes, until golden brown. Once they were cool I drizzled melted white chocolate all over them and added some yellow sprinkles.

More sweet bread recipes:

Raspberry & Nutella Bread 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

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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.

More recipes with lemon curd:

Lemon Rainbow Cake	Triple Lemon Cake	Lemon Meringue Cupcakes
Lemon Curd Cheesecake

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

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