1 c. milk
1/2 c. butter
1 tsp. salt
1/2 c. sugar
2 pkg. active dry yeast
1/4 c. warm water
4 eggs, beaten
1 tsp. grated lemon peel
5 c. sifted flour (about)
Melted butter

Scald the milk. Stir in butter, salt, and sugar. Cool to lukewarm. Dissolve yeast in warm water. Combine eggs and lemon peel with yeast and milk. Beat in the flour, a little at a time, to make a soft dough you can handle. Turn onto a floured surface. Knead until dough is smooth and satiny. Place in a greased bowl, turning to grease top and bottom. Let rise, covered, for about 2 hours or until doubled in bulk. Turn out on floured surface and knead lightly. Divide dough into a 1/3 portion and a 2/3 portion. Shape the 2/3 portion into 2 inch balls. Place in greased muffin tins. Flatten slightly and make indentation in center with finger. Shape 1/3 portion into 1 inch balls. Shape 1 inch balls like teardrops and set one firmly in the indentation of each muffin pan cup. Brush with melted butter and let rise until double. Bake at 425 degrees for 10 minutes. Remove from pans at once.