1 Loaf
Ingredients:
1/3
cup granulated sugar
Grated
rind of 2 lemons
1
package active, dry yeast
¼
cup warm water
½
cup scalded milk
¼
cup granulated sugar
½
teaspoon salt
1
egg
2
tablespoons soft butter
2½-2¾
cups sifted flour
2 tablespoons butter
Mix 1/3 cup sugar with 1/2 of the lemon rind; let stand while dough is being made.
Sprinkle yeast onto water; stir until dissolved. Pour scalded milk into large bowl; add ¼ cup sugar, salt, & the remaining lemon rind; stir until sugar dissolves. Cool until lukewarm; stir in yeast. Stir in egg, butter, ½ of the flour; beat until smooth (doesn’t look “smooth”). Add the remaining flour, a little at a time, until dough just begins to clean sides of bowl & isn’t too sticky to handle.
Turn dough onto lightly floured surface; knead 5-6 minutes until smooth & elastic & forming ball on its own. Place in greased bowl; grease top of dough. Cover with damp cloth. Let rise in warm place until it doubles in bulk or until slight indentation remains when pressed lightly with finger, 50-60 minutes or more. May let rise twice.
Punch down dough; turn onto lightly floured surface; cover with towel; let rest 5-10 minutes. Melt butter. Shape dough into 20 1" balls. Place 10 balls in greased 10"x5"x3" pan. Make 2 rows with 5 balls in a row. Brush with ½ of the melted butter. Sprinkle with ½ of the lemon-sugar. Repeat. Let rise in warm place until doubled in bulk ~45 minutes. Bake at 350º for 30 minutes. Remove from pan. Cool on rack. Tear apart to serve.