1-Proof the yeast: Warm 3/4 cup whole milk to 105-110°F, stir in 2 1/4 teaspoons active dry yeast and a pinch of sugar, let sit 5-10 minutes until foamy.

2-Make the dough: In a large bowl, whisk together 3 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Add the foamy yeast, 1 large egg, 4 tablespoons 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 greased bowl, cover, and let rise in a warm spot for 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: Starting from the opposite long edge, roll tightly into a log, pinch seam to seal. Slice into 12 even rolls (about 1 1/4 inches thick) and place cut side up in a greased 9×13-inch dish.

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

7-Bake: Uncover pan and bake 22-25 minutes until tops are light golden and center is set. Cool in pan on a wire rack for 5-10 minutes before glazing.

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