Lemony Pan Rolls

Directions

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.