Lemon-scented Pull-apart Rolls

LEMON-SCENTED PULL-APART ROLLS
Great for breakfast, for snacks….or anytime of the day.  And you can bake them in loaf pans for giveaways too.

For the dough:
1 tablespoon active dry or instant yeast
1/4 cup lukewarm water
1/4 cup + 1 teaspoon granulated sugar
1/3 cup whole milk
1/2 stick (1/4 cup) butter
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs, lightly beaten
2 to 3 cups all-purpose flour

For the topping:
3 tablespoons butter, melted
zest of 1 lemon
1/2 cup sugar

For the lemon glaze:
1/2 cup powdered sugar
1 tablespoon lemon juice

Stir yeast and 1 teaspoon sugar into the warm water in a small bowl.  Let stand for 5 to 10 minutes, or until foamy.  In a small saucepan, scald whole milk, 1/4 cup sugar and butter just until warm and butter is almost melted.  Add salt, vanilla and eggs.  Place 2 cups flour in a large mixing bowl and mix in dissolved yeast and milk mixture.  Beat in with wooden spoon until blended.  Stir in enough flour to make a stiff dough. Knead on floured surface until dough is smooth and elastic.  Place dough in lightly-oiled bowl, turn to coat and cover with a plastic wrap.   Let rise until doubled in volume, about 1 to 1 1/2 hours. (Dough is well risen when indentation remains when you press one finger in the dough.),  Punch down dough and divide into 12 or 15 rolls.  Place rolls in lightly-oiled 9 x 13 baking pan.
Drizzle with the melted butter.  Mix lemon zest and sugar together in a small bowl. Sprinkle half of the lemon sugar mixture over the rolls. Cover and let rise till doubled.  Sprinkle remaining sugar mixture on top.  Bake at 350 for about 20-30 minutes. Remove from pan.  Combine the lemon glaze ingredients. Drizzle over rolls while still warm.