Lemony Pan Rolls

1. 1

   In a wide saucepan, combine milk 4 tbsp butter, sugar and salt.

2. 2

   Place over medium heat and stir until butter melts.

3. 3

   Transfer to a large mixing bowl and allow to cool.

4. 4

   When mixture is barely warm to the touch, stir in the dissolved yeast and egg.

5. 5

   Blend in the lemon juice and zest.

6. 6

   Add 1 cup of flour and beat with a wooden spoon until smooth.

7. 7

   Add the remaining 2 cups of flour.

8. 8

   Dough will be moist and sticky.

9. 9

   Cover the bowl with plastic wrap and secure with an elastic band.

10. 10

    Set aside to rise until double in bulk.

11. 11

    Melt the remaining 2 tbsp butter and pour into a 9 x 13 inch baking dish.

12. 12

    Coat the bottom of the dish.

13. 13

    Stir the dough own and drop by generous spoonfuls into the prepared dish, placing 3 dollops across and 5 dollops down.

14. 14

    Cover and let rise until double.

15. 15

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

* Per serving · 4 servings · Values may vary.

No additional tips available.