• Heat your milk for a minute or two in the microwave in a microwave proof bowl, let cool
• Dissolve the yeast in the 1/2 cup warm water, set aside to become all bubbly (about 2 to 5 minutes)
• In a large bowl, mix the milk, sugar, oil, and 3 tsp salt - stir until sugar is dissolved
• Add 2 cups of flour and mix in
• Add the 2 eggs and mix together well
• Add the lemon juice and zest to the dough and mix in - I use a large wooden spoon
• Add the yeast, mix
• Continue to add the flour 1 cup at a time and mixing after each cup - the last 2 cups add 1/2 cup at a time until the dough is the consistency of a sticky but not wet or dry dough
• Cover and let rise in a warm area until double - about 1 to 1 1/2 hours
• Once the dough is doubled, divide into thirds
• At this point you need to choose if you are making crescent rolls, lemon parkerhouse rolls, or lemon cinnamon rolls, or all 3
• Lightly flour a flat surface to roll the dough out on
• For crescent rolls - roll dough into a large 14' diameter circle, spread 1/4 softened butter over the top, cut like a pizza, from the wide end of the triangle start to roll up to the tip, curve like a crescent and place on a greased cookie sheet
• For the parkerhouse rolls - roll dough into a large rectangle about 14" x 14", spread melted butter over the top, sprinkle with the brown sugar, lemon sugar or zest, and dried lemon peel, cut into 8 even strips, lay 4 strips on top of each other and cut across into 6 squares, place each 4 layer square into a greased muffin tin, repeat with the rest of the 4 strips
• For the cinnamon rolls - follow the parkerhouse roll instructions but stop before cutting, from a long end start to roll up like a log, cut across the width into 12 even pieces and place each roll into a greased 9 x 12 pan
• Preheat oven to 375 degrees
• Cover all the rolls and let rise again for about 30 minutes until doubled
• Bake for 8 to 12 minutes until lightly browned
• Glaze cinnamon rolls and /or parkerhouse rolls if desired

Lemon Glaze

• In a medium bowl, whisk together sugar, butter, zest, and 2 TBS milk
  
• Add juice 1 TBS at a time, whisk inbetween each add
  
• Continue to add 1 TBS at a time milk or lemon juice until glaze is medium to thin consistency
  
• Drizzle over lemon rolls as desired