Lemon Rolls

by Nancy Otto

SERVINGS

INGREDIENTS

1/2 cup lukewarm water
3/4 cups lukewarm evaporated milk
1 stick unsalted butter, melted
1 egg, beaten
1 tbsp. freshly grated lemon zest
1 tsp. salt
1 tbsp. sugar
4 to 4-1/2 cups flour
2 tsp. instant yeast

INSTRUCTIONS

Lightly butter an oblong glass baking dish. Place all ingredients in the order given in bread machine pan. Set for Dough cycle and press Start. When the cycle is completed allow the dough to set 30 minutes to continue to rise.

Transfer dough to a lightly floured surface and divide into 18 pieces. Allow the pieces to rest, covered, 10 minutes. Shape the pieces into balls and place them in prepared pan.

Cover the pan and allow rolls to rise 1 hour or until doubled in size.
Bake at 350°F about 30 minutes or until golden. Remove from the oven and brush with additional butter if desired.

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