3 1/4 c. flour, unsifted
1/4 c. sugar
1 tsp. salt
1 tsp. lemon rind, grated
1 c. butter
1 pkg. active dry yeast
1/4 c. warm water
1 c. milk
2 eggs, beaten
1 c. sugar
1 tsp. cinnamon

Combine flour, sugar, salt and lemon rind. Cut in butter. Dissolve yeast in warm water. Scald milk and cool to lukewarm. Add dissolved yeast, lukewarm milk and eggs to flour mixture. Toss lightly until thoroughly combined. Cover tightly and refrigerate overnight. Next morning, roll dough on floured board into 2 (18"x22") rectangles. Sprinkle with sugar and cinnamon. Roll up tightly, beginning at wide side. Cut rolls into 1" slices. Place cut side up on greased baking sheet. Flatten with palm of hand. Bake at 400 degrees for 12 minutes or until brown. Remove from oven, brush with butter and serve. Yield: 36.