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1
For the dough:
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In a large pot, combine milk, sugar and vegetable oil. Heat mixture over medium heat until hot but not boiling. Remove from heat and allow to cool to 110-115u00b0F.
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When milk mixture is between 110-115u00b0F, add yeast and 4 cups flour. Stir to combine. The mixture will be moist and sticky. Cover pot with a towel or lid and let dough rise in a warm place for 1 hour.
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When the hour is up, add remaining 1/2 cup flour, baking powder, baking soda and salt and stir to combine with dough. Refrigerate dough, or if you want, you can proceed immediately to making rolls.
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For the filling:
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Spread some melted butter on the bottom of a 13 x 9-inch pan. You can also use 2 round cake pans or pie pans. Set aside.
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Combine half of lemon zest and half of sugar in a small bowl and use fingers to mash them together. Set aside.
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Place half the dough on a lightly floured cutting board. Roll out to approximately a 15 x 10-inch rectangle. Pour half the melted butter onto dough and use fingers to spread it to cover entire surface of dough. Pour half of lemon juice over melted butter. Sprinkle lemon sugar mixture onto dough.
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Beginning at the edge farthest from you, roll dough toward you, moving your hands back and forth as you go. When you get close to the other end of the dough, bring it up to the roll and pinch to seal. Flip roll over so the seam is facing down.
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Use a sharp serrated knife, such as a bread knife, or dental floss to cut dough into approximately 1-inch-wide slices. Places rolls in prepared pans. A 13 x 9-inch pan can hold 15 to 18 rolls; a round cake pan or pie pan can hold 7 to 9 rolls.
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Cover rolls with a towel and let rise 20-30 minutes in a warm place until they double in size. If you refrigerated your dough, it will probably take 30 minutes.
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Preheat oven to 375u00b0F. Bake rolls for 15-20 minutes or until golden brown. Allow rolls to cool in pan on a wire rack and then remove to a wire rack. Place a sheet of wax paper or foil under the rack to make cleanup easier after glazing.
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Repeat with remaining ingredients.
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For the glaze (this is enough glaze for both batches of dough):
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Melt butter in a medium saucepan over low heat. When the butter is melted, stir in lemon zest. Remove from heat. Stir in powdered sugar. The mixture will be very dry and clumpy.
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Stir in 2 tablespoons of lemon juice. Stir in 1 to 3 more tablespoons of lemon juice, 1 tablespoon at a time, until the desired consistency is reached. Immediately spoon glaze over rolls on racks.
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Recipe based on Pioneer Woman's Blueberry Lemon Sweet Rolls.
