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

Scald milk. Stir in 1/2 cup melted butter, salt and sugar. Cool to lukewarm. Sprinkle yeast on warm water, stir to dissolve.

Combine eggs and lemon peel and add with yeast to milk mixture. Beat in flour, a little at a time, to make a soft dough you can handle. Turn onto floured board. Knead lightly, until dough is smooth and satiny. Place in greased bowl, turn dough over to grease top. Cover and let rise in warm place free from drafts until doubled, about 2 hours. Punch down and turn out on floured board. Knead lightly.

Shape 2/3 of the dough into smooth balls, about 2 inches in diameter, shape remaining dough in 1 inch balls. Place large balls in greased muffin pan cups. Flatten balls slightly. Make a deep indentation in each with finger or the handle of a wooden spoon. Shape small balls like teardrops and set over firmly in muffin pan cups. Brush with melted butter. Cover and let it rise until doubled, about 1 hour. Bake in hot oven (425 degrees) about 10 minutes. Remove from pan at once.