1 package dry active yeast (2 1/4 teaspoons)
1 cup whole milk
3 tablespoons sugar
1/2 cup butter, room temperature
3 eggs, room temperature
1 tablespoons lemon zest
1 teaspoon kosher salt
4 to 4 1/2 cups all-purpose flour
1 recipe rhubarb jam, recipe follows
3/4 cup creme fraiche or sour cream
1 teaspoon fresh lemon juice
1 cup powdered sugar
Heat the milk in a small saucepan over low heat until it is 100-110 degrees Fahrenheit. Move to a small bowl and whisk in the yeast and sugar. Set aside for 5-10 minutes or until foamy and bubbly.
Meanwhile, place the butter, lemon zest, salt and eggs in the bowl of a stand mixer fit with a paddle attachment. Beat on low speed until just combined. Add the yeast mixture and stir to combine. With the mixer on low, slowly add 4 cups of the flour, 1 cup at a time, until just combined. Switch to the dough hook attachment and mix on medium-low for 5 minutes. Add the remaining 1/2 cup of flour if the dough looks very sticky and isn’t gathering together into a smooth dough around the dough hook.
Move the dough to a large, lightly oiled bowl, and turn the dough in the bowl a couple times so that all sides of the dough is coated with a thin layer of oil. Cover the bowl with plastic wrap and set in a warm place to rise until doubled in size, about 1.5-2 hours.
Lightly butter a high-sided 9x13 baking dish.
Punch the dough down in the bowl with your hand and move to a floured countertop or board. Pat with your hands into a rectangle shape, then switch to a rolling pin. Roll out into a large rectangle that is about 1/4” thick. Using a spoon, spread a thin layer of the rhubarb jam all over the rectangle in an even and thin layer.
Starting at the shorter end of the rectangle, use your fingers to start rolling the end up over itself and then continue slowly rolling until it is a large spiraled cylinder.
Using a sharp knife, trim off any ends that rolled unevenly and have exposed jam, and then cut the cylinder in half, and then each half in half again, so you have 4 logs. Then cut each log into three separate pieces. You should have 12 rolls when you are done slicing.
Move the rolls to the prepared baking dish and place them so that they are 3 across and 4 down. Cover with plastic wrap and allow to rise again for 45 minutes.
Preheat the oven to 350 F.
Bake the rolls for 30-35 minutes, or until the tops are golden brown and cooked through.
While they bake prepare the icing by mixing the sour cream, lemon juice and powdered sugar together in a small bowl until smooth. Set aside.
Remove the rolls from the oven and allow to cool for 5 mintues before drizzling the icing over the top.
4 cups rhubarb, cut into 1/2 inch pieces
1/2 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
pinch of salt
Place all the ingredients in a medium sauce pan over medium-low heat. Slowly let the juices release from the rhubarb, stirring often. After the juices release from the rhubarb, let it come to a low simmer, stir often and scrape down the sides of the pan. Cook until the rhubarb breaks down and the jam thickens, about 20-30 minutes. Move to a heat safe bowl and let cool.Refrigerate until ready to use. The jam will hold in the refrigerator for 1 week.