1 pkg. hot roll mix
3/4 c. warm water or milk
1 egg, beaten
1/2 c. sugar
2 tbsp. grated lemon rind
2 tsp. lemon juice

Place yeast from package of mix (in small envelope) in bowl. Add warm water 98 to 115 degrees and stir until dissolved. Add beaten egg and roll mix from package. Blend thoroughly. Grease top. Cover with waxed paper, and let stand in warm place 85/90 degrees until light and double in bulk 45 to 60 minutes.

Drop by spoonfuls into 2 inch muffin cups, filling them 1/2 full. Blend sugar, lemon rind and juice and sprinkle over rolls. Let rise until double in bulk. Bake in moderate 375 degree oven for about 20 minutes. Yield 24 small rolls.