4 1/4 c. unsifted flour (about)
1/3 c. sugar
1 tsp. salt
2 pkgs. Fleischmann's active dry yeast
3/4 c. milk
1/2 c. water
3/4 c. butter
2 eggs
4 tbsp. melted butter
8 tsp. grated lemon peel
1 egg yolk, beaten
2 tbsp. cold water
Sugar

Combine 1 1/2 cups flour, 1/3 cup sugar, salt and undissolved yeast.

Heat milk, 1/2 cup water, and 3/4 cup butter to 120-130 degrees. Add to dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 cup flour and 2 eggs. Beat 2 minutes at high speed. Add enough flour to make a stiff batter. Cover tightly. Refrigerate 2 hours or up to 2 days.

Turn onto floured board, roll into 4 - 14 inch circles; brush with melted butter; sprinkle with lemon peel. Cut each circle into 8 wedges. roll up loosely; curve to form crescents. Place on greased baking sheets. Combine egg yolk and water; brush rolls; sprinkle with sugar. Let rise until doubled, 45 minutes. Bake at 400 degrees 12 to 14 minutes or until done. Makes 32 rolls.