Ingredients
3-1/2 cups all-purpose flour1/2 cup sugar2 packages (1/4 ounce each) active dry yeast1 teaspoon grated lemon zest1/2 teaspoon salt2/3 cup butter, cubed1/2 cup 2% milk5 large eggs, room temperature
Preparation
In a large bowl, combine 1-1/2 cups flour, sugar, yeast, lemon zest and salt. In a small saucepan, heat butter and milk to 120°-130°. Add to dry ingredients; beat until moistened. Add 4 eggs; beat on medium speed for 2 minutes. Add 1 cup flour. Beat until smooth. Stir in the remaining flour. Do not knead.
Spoon into a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down. Cover and refrigerate overnight.
Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Cover; let rest for 15 minutes. Cut one-sixth from the dough; set aside. Shape remaining dough into 12 balls (about 2-1/2 in); place in well-greased muffin cups.
Divide reserved dough into 12 small balls. Make an indentation in the top of each large ball; place a small ball in each indentation. Cover and let rise in a warm place until doubled, about 1 hour.
Beat remaining egg; brush over rolls. Bake until golden brown, 15-20 minutes. Remove from pan to wire racks to cool.
