INGREDIENTS
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For the Rolls:
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18 Rhodes Rolls, thawed but still cold
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1 cup lemon curd
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½ pound fresh strawberries, diced
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1 Tbsp cornstarch
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½ Tbsp sugar
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For the Glaze:
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1 Tbsp butter, melted
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1 cup powdered sugar
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1 ½ Tbsp lemon juice (1/2 lemon)