Water (1/2 cup)
Milk (1/4 cup)
between 105 - 115 degrees F (40 - 46 degrees C).
Combine milk, water,
Granulated Sugar (3 Tbsp)
Instant Dry Yeast (1 pckg)
. Allow yeast to proof (5 minutes).
Butter (2 1/2 Tbsp)
All-Purpose Flour (2 3/4 cups)
to the yeast mixture. Mix together. Dough should clean itself from the side of the bowl.
Turn dough out onto floured surface. Knead for 3-4 minutes or until dough is smooth and elastic.
Cover dough and allow to rest for 10 minutes.
For the filling, combine the zest from
Granulated Sugar (3/4 cup)
Butter (1/4 cup)
Vanilla Extract (1/2 tsp)
After dough has rested, roll dough into a rectangle.
Spread butter over dough, then spread with filling.
Roll dough tightly lengthwise. Cut into 12 pieces.
Take each piece and press the center with a straw or clean pencil.
Place rolls on a lined or greased baking sheet. Allow to rise for 1 hour.
Bake at 350 degrees F (180 degrees C) for 25-30 minutes.
For the glaze, mix together Lemon Juice and
Powdered Confectioners Sugar (1 cup)
. Drizzle the glaze over the rolls.