Lemony Pan Rolls

Ingredients

• 3/4 cup milk
• 6 tablespoons butter
• 1/4 cup sugar
• 1/3 teaspoon salt
• 1/2 teaspoon yeast (1 packet, dissolved in 1/4 cup water)
• 2 eggs (beaten)
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 3 cups flour, scoop measured

Directions

1. 1

   In a wide saucepan, combine milk 4 tbsp butter, sugar and salt. Place over medium heat and stir until butter melts. Transfer to a large mixing bowl and allow to cool.

2. 2

   When mixture is barely warm to the touch, stir in the dissolved yeast and egg. Blend in the lemon juice and zest. Add 1 cup of flour and beat with a wooden spoon until smooth. Add the remaining 2 cups of flour. Dough will be moist and sticky. Cover the bowl with plastic wrap and secure with an elastic band. Set aside to rise until double in bulk.

3. 3

   Melt the remaining 2 tbsp butter and opur into a 9 x 13 inch baking dish.Coat the botton of the dish. Stir the dough own and drop by generous spoonfuls into the prepared dish, placing 3 dollops across and 5 dollops down. Cover and let rise until double.

4. 4

   Bake in an oven preheated to 375 F for 20-25 minutes, or until browned.