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1
In a large bowl, combine 1 1/4 cups flour, 1/2 cup sugar, undissolved yeast, salt and lemon zest.
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2
Heat milk, water and 1/4 cup butter until very warm (120 - 130 degrees).
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3
Gradually add to flour mixture.
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4
Beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
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5
Separate 1 egg; refrigerate white in a covered bowl.
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6
Add 1 whole egg, 1 egg yolk and 1/2 cup flour; beat 2 minutes at high speed.
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7
Stir in cornstarch and remaining 2 1/4 cups flour to make a soft batter.
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8
Cover tightly with plastic wrap; refrigerate 2 hours.
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9
Meanwhile, bring the remaining 1 1/2 cups butter to room temperature Spread softened butter on waxed paper, forming a 12-by-10-inch rectangle.
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10
Refrigerate for 1 hour.
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11
Roll chilled dough to a 16-by-12-inch rectangle on a lightly greased surface.
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12
Center the rectangle of chilled butter over the dough; pat butter gently into dough.
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13
Fold into thirds by folding the long sides in over the center.
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14
Give dough a quarter turn; roll it into a 16-by-12-inch rectangle.
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15
Again fold dough in thirds.
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16
Turn dough, roll and fold once more.
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17
Wrap tightly in plastic wrap; chill 1 hour.
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18
Roll dough into a 16-by-12-inch rectangle.
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19
Fold in thirds, turn dough, reroll to a 16-by-12-inch rectangle and fold again.
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20
Chill for 1 hour.
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21
Repeat Step 6, refrigerating dough overnight.
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22
Divide dough in half; return one portion to refrigerator.
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23
Roll the other half to a 12-by-6-inch rectangle.
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24
Cut into 12 (6-by-1-inch) strips.
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25
Twist each strip 3 times, then coil and tuck end under coil.
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26
Make a deep indentation in the center of each roll; fill with 1/2 teaspoon jelly.
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27
Place rolls on greased baking sheets.
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28
Repeat with remaining dough.
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29
Chill rolls for 1 hour.
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30
Preheat oven to 375 degrees.
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31
In a small bowl, combine egg white and 1 tablespoon water to make an egg glaze.
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32
Stir to blend.
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33
Brush rolls with egg glaze; sprinkle lightly with sugar.
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34
Bake for 15 minutes or until golden.
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35
Remove from sheets; let cool on wire rack.
