In a medium bowl, combine the warmed whole milk with 1 tablespoon of granulated sugar. Gently sprinkle the active dry yeast over the milk and whisk lightly. Let sit for about 5 minutes.

Whisk in the large eggs until smooth and blended. Set aside.

In a stand mixer, combine the remaining granulated sugar, all-purpose flour, and kosher salt. Stir to evenly distribute.

Gradually add the yeast mixture to the dry ingredients. Add the unsalted butter piece by piece until smooth.

Knead the dough on medium speed for about 6 minutes until smooth and elastic.

Transfer to a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 to 1.5 hours.

Punch down dough, roll into a 10×15-inch rectangle, about ¼-inch thick.

Spread the lemon curd over the dough, leaving a small border.

Roll tightly from the long edge and slice into 12 equal rolls.

Place rolls in a greased 9×13-inch baking dish. Cover and let rise until doubled, about 45 to 60 minutes.

Preheat oven to 350°F (175°C) and bake for 25 to 30 minutes until golden brown.

Cool in the dish for 5 minutes. Whisk confectioners’ sugar and whole milk and drizzle over warm rolls.