Lemony Pan Rolls

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

1. In a wide saucepan, combine milk 4 tbsp butter, sugar and salt.
2. Place over medium heat and stir until butter melts.
3. Transfer to a large mixing bowl and allow to cool.
4. When mixture is barely warm to the touch, stir in the dissolved yeast and egg.
5. Blend in the lemon juice and zest.
6. Add 1 cup of flour and beat with a wooden spoon until smooth.
7. Add the remaining 2 cups of flour.
8. Dough will be moist and sticky.
9. Cover the bowl with plastic wrap and secure with an elastic band.
10. Set aside to rise until double in bulk.
11. Melt the remaining 2 tbsp butter and pour into a 9 x 13 inch baking dish.
12. Coat the bottom of the dish.
13. Stir the dough own and drop by generous spoonfuls into the prepared dish, placing 3 dollops across and 5 dollops down.
14. Cover and let rise until double.
15. Bake in an oven preheated to 375F for 20-25 minutes, or until browned.

milk, butter, sugar, salt, yeast, eggs, lemon juice, lemon zest, flour

Taken from www.food.com/recipe/lemony-pan-rolls-292996 (may not work)