1 (1/4 oz.) pkg. active dry yeast (1 tbsp.)
1 tsp. sugar
1/4 c. warm water
1/2 c. butter
3 tbsp. sugar
1 tsp. salt
1/2 c. milk, scalded
1 egg, beaten
3 c. all-purpose flour
2 tbsp. grated lemon peel
3 tbsp. butter, melted
Powdered sugar, sifted

In a large bowl, combine yeast, 1 teaspoon sugar and water. Let stand until foamy (about 5 to 10 minutes).

In a small bowl, combine 1/2 cup butter, 3 tablespoons sugar, salt and milk; cool to room temperature. Stir milk mixture into yeast mixture. Add egg, 2 cups flour and lemon peel; beat vigorously. Stir in enough remaining flour to make a stiff dough. Turn out dough onto a lightly floured surface; knead dough until smooth and elastic, 8-10 minutes.

Clean and grease bowl; place dough in greased bowl, turning to coat all sides. Cover, let rise in a warm place, free from drafts, until doubled in bulk. Grease a 12x8 inch baking pan. Punch down dough.

To complete, divide dough into 12 equal pieces. Shape each piece into a ball, pinching and tucking sides under. Place balls, seam-side down and 1 1/2 inches apart, in greased pan. Cover, let rise until doubled. Preheat oven to 400 degrees. Brush rolls with 3 tablespoons butter.

Bake 18 to 22 minutes. Dust tops of baked rolls with powdered sugar; serve warm. Makes 12 rolls.