• First make the lemon curd. It can be kept in the fridge until you need it for the rolls.

Make the dough

• In a small pot, add the flour and water (the first cup) and whisk. Turn the heat to low and cook for a few minutes, whisking until you have a thick paste. This is your roux, set aside.
• Add the quarter cup of warm water to the bowl of a stand mixer and over it sprinkle the yeast, and over that a bit of the sugar. Stir to combine. Set aside for a few minutes to dissolve and foam while you prep the rest of your ingredients.
• Over the yeast add the flour, then the rest of the ingredients, cracking the eggs on one side of the bowl. On the other side add the roux (we’re trying to avoid the eggs touching the roux in case it’s still hot). Attach the dough hook and begin kneading on low, then work up to medium (if you have a kitchenaid speed 6 is the most you’ll get to). Once the dough starts to come together in a very soft, slouchy ball. This will take 5-7 minutes.
• Set the dough in an oiled bowl, move it around to cover it with the oil then cover it and set it aside to rise for a few hours. (In the winter the first rise usually takes me 3-4 hours, in the summer 2). When it’s doubled in size it’s ready to be shaped into rolls.

Fill and shape the rolls

• Grease the bottom and sides of a 9x13” cake pan.
• Stir the curd with the starch.
• Flour a countertop and set the dough over it. Roll it out until you have a rectangle that’s about 12x16”. Spread the curd over the dough, leaving space without curd on the edge of one of the longer sides (this will make it easier to get the log to seal). Roll up the log, starting with the curd filled side and ending where there is none.
• Use dental floss to slice the log into 1.5” rolls and set them on the pan, leaving space between them. This will be messy and some of the curd will spill out, it’s ok.
• Cover the pan lightly with a cloth and let the rolls rise for about another hour, until you can press the dough on the side of one of the rolls and it doesn’t spring back but leaves a small indentation.
• Preheat the oven to 350 F. Pour the heavy cream in the spaces between the rolls.
• Bake the rolls for about 25-40 minutes, until nicely golden on top.

Glaze the rolls

• You can glaze the rolls immediately, it’ll melt over the rolls and give a thin layer, or you can wait until they cool to keep it a thicker topping.
• Whisk the cream cheese, vanilla, and lemon juice (add a pinch of fine sea salt) until the cream cheese is smooth. Add the powdered sugar and whisk. Add milk, a tablespoon at a time until you have a thick but pourable glaze. Spread over the rolls.
• Spread lemon curd over the glaze. Serve immediately or not (they keep very well, somewhere cool).