1. Activate the Yeast

In a medium bowl, combine warm milk and 1 tablespoon sugar. Sprinkle yeast over the milk and whisk lightly. Let sit for about 5 minutes, until foamy.

2. Add Eggs

Whisk eggs into the milk mixture until smooth.

3. Mix the Dough

In the bowl of a stand mixer fitted with a dough hook, combine remaining 4 tablespoons sugar, flour, and salt.
Add the milk mixture. With the mixer on low speed, add butter one piece at a time, mixing well between additions.

4. Knead

Knead on medium speed for 1 minute, then increase to medium-high and knead until smooth and elastic, about 5 minutes.

5. First Rise

Transfer dough to a greased bowl, turning to coat all sides. Cover with plastic wrap.
Let rise in a warm place until doubled in size, about 1 to 1½ hours.

6. Roll & Fill

Punch down the dough and turn onto a lightly floured surface. Roll into a 10×15-inch rectangle (about ¼-inch thick).
Spread lemon curd evenly over the surface.

7. Roll & Cut

Starting from the long edge, roll the dough tightly into a log.
Cut into 12 rolls using a sharp knife.

8. Second Rise

Place rolls cut side up into a greased 9×13-inch baking dish. Cover and let rise again until doubled, about 45–60 minutes.

9. Bake

Preheat oven to 350°F (175°C).
Bake for 25–30 minutes, or until lightly golden brown. Cool for at least 5 minutes.

10. Glaze

In a small bowl, whisk confectioners’ sugar and milk until smooth.
Drizzle glaze over warm rolls and serve.