2025 National Festival of Breads Finalist

Michele Kusma

Ohio

INGREDIENTS

1 large lemon

3 large eggs, divided use

¾ cup warm whole milk (110°F - 115°F)

1 (1/4-ounce) package Red Star® Platinum Superior Baking Yeast®

1 teaspoon granulated sugar

¼ cup granulated sugar

1 teaspoon salt

¼ cup vegetable oil

3 - 3 ¼ cups (13 - 15 ounces) King Arthur® Unbleached Bread Flour, divided use

½ cup prepared lemon curd (Bonne Maman), divided use

Meringue

2 egg whites, reserved 

1 tablespoon fresh lemon juice

½ cup granulated sugar

DIRECTIONS

Prepare lemon: Finely zest lemon to make 1 tablespoon; squeeze lemon to make 1 tablespoon juice. Set aside. \

Line a 20” x 14” or larger baking sheet with parchment paper and spray with cooking spray.

Crack one egg into a small bowl. Separate the remaining two eggs and place the two egg yolks in the same bowl as the whole egg. For the meringue, place the two egg whites in a separate clean glass or metal mixing bowl.

For dough: In small bowl, stir together warm milk, yeast and 1 teaspoon sugar; let proof 5 minutes. In bowl of stand mixer fitted with dough hook, combine yeast mixture, ¼ cup sugar, salt, whole egg plus 2 yolks, oil, lemon zest and 3 cups flour. Gradually add enough remaining flour to make a tacky dough. Knead on medium-low speed 5 - 8 minutes or until the dough is smooth and elastic. Place dough in a greased bowl and turn to coat. Cover; place in a warm place until doubled, about 60 minutes.

Deflate dough; place on work surface that has been lightly sprayed with cooking spray to keep it from sticking. Roll dough into 14” x 10” rectangle. Spread 1/4 cup of the lemon curd evenly over dough to within 1” of both long edges.

Starting with the long edge, roll dough into a cylinder, sealing edges. Using a serrated knife, cut into 12 equal slices. Place rolls 2 inches apart on baking sheet. If seams on rolls will not stay pinched, tuck underneath the roll to keep secure. Spoon remaining ¼ cup lemon curd on top of rolls. Cover with plastic wrap and let rise in warm place 45 minutes. Preheat oven to 350°F.

For meringue: While rolls rise, use mixer to beat the reserved egg whites and lemon juice on low speed until foamy. At high speed, gradually add sugar, beating until stiff peaks form when beater is raised; set aside.

Bake rolls 10 minutes; remove from oven and dollop 2 heaping tablespoons meringue on top of each roll. Spread meringue into an even layer and make signature peak in middle of each roll. Bake rolls 10 - 15 minutes or until internal temperature is 195°F and meringue is lightly browned; remove to rack. Best served on day made. Cover and store extra rolls in refrigerator.

YIELD: 12 large rolls.