Preparation Steps

• In a medium bowl, combine warm milk and 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes.
• Add eggs; whisk until smooth.
• In the bowl of a stand mixer fitted with a dough hook, combine the remaining 4 tablespoons of sugar, flour, and salt. Add the milk mixture. With the mixer running on low speed, add butter, one piece at a time, blending well between additions.
• Knead on medium speed for 1 minute. Increase speed to medium-high. Knead until dough is smooth, about 5 minutes.
• Place dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise in a warm area until doubled in size, about 1 to 1.5 hours.
• Punch down dough and roll onto a lightly floured surface into a 10x15-inch rectangle, about 1/4 inch thick.
• Spread lemon curd evenly over the dough, covering the entire surface.
• Roll dough tightly starting from the long edge.
• Cut the log into 12 rolls and place cut side up into a greased 9x13-inch baking dish. Let rise in a warm place until doubled, about 45 minutes to 1 hour.
• Preheat oven to 350°F.
• Bake rolls for 25-30 minutes or until lightly golden brown. Cool on a wire rack for at least 5 minutes.
• In a small bowl, whisk confectioners' sugar and milk until smooth to make the glaze.
• Drizzle glaze over warm rolls and serve.