1-Proof the yeast: Warm 3/4 cup whole milk to 105-110°F, stir in 2 1/4 tsp active dry yeast and a pinch of sugar, let sit 5-10 minutes until foamy; if not, start over.

2-Make the dough: Whisk 3 1/4 cups flour, 1/4 cup sugar, and 1/2 tsp salt. Add foamy yeast, 1 egg, 4 tbsp melted butter, and zest of 1 lemon. Mix and knead 6-8 minutes until smooth and slightly tacky.

3-First rise: Shape dough into a ball, place in a greased bowl, cover, and let rise 45-60 minutes until doubled in size.

4-Roll and fill: Punch down dough, roll into a 12×16-inch rectangle. Spread 1/2 to 3/4 cup lemon curd evenly, leaving a 1/2-inch border on one long side.

5-Roll and slice: Roll tightly from the opposite long edge, pinch seam, and slice into 12 even rolls (1 1/4 inches thick). Place cut side up in a greased 9×13-inch dish.

6-Second proof: Cover loosely with plastic wrap, let rise 20-30 minutes until puffy. Meanwhile, preheat oven to 350°F.

7-Bake: Uncover and bake 22-25 minutes until light golden and set. Cool in pan 5-10 minutes before glazing.

8-Glaze: Whisk 1 cup powdered sugar with 2-3 tbsp fresh lemon juice until smooth and pourable. Drizzle over warm rolls; optionally top with lemon zest.