1 pkg. active dry yeast
1/2 c. butter
1/3 c. sugar
1 tsp. salt
3 1/2 c. all-purpose flour
1/2 c. milk
4 eggs
1 tsp. shredded lemon peel

Use only the yellow portion of lemon peel; the whitish membrane is bitter.

Soften yeast in 1/4 cup warm (110 degree) water. In a mixer bowl, thoroughly cream together butter, sugar, and salt. Add 1 cup of the flour and the milk to creamed mixture. Separate 1 egg. Beat remaining 3 eggs and the 1 egg yolk together; reserve egg white. Add softened yeast, beaten eggs and lemon peel to creamed mixture; beat well. By hand, stir in remaining flour. Beat until well mixed.

Cover; let rise in warm place until double, about 2 hours. Stir dough down; beat well. Cover and refrigerate overnight. Stir dough down; turn out on floured surface. Set aside 1/4 of the dough. Cut remaining dough into 6 pieces; divide each into 4 balls.

With floured hands, tuck under cut edges of balls. Place in greased 2 3/4 inch muffin pans. Cut reserved dough in 4 wedges; divide each into 6 pieces. Shape into 24 balls. Make indentation in each ball in muffin pan. Brush holes with water; press small balls into indentations. Cover; let rise until double, about 30 minutes. Slightly beat reserved egg white; brush over rolls. Bake in 375 degree oven about 13 minutes. Makes 24 rolls.