Method:

• Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand for 5 minutes; stir. Set aside for use in Step 3.
• Place flour, sugar, milk, in mixer bowl. Stir for 1 minute with dough hook.
• Combine water, eggs, lemon extract, and yeast solution, pour into mixer’s bowl. Using dough hook, mix at low speed for 5 minutes.
• If dough is shaggy add water 1 Tbsp at a time until dough comes together and leaves the side of the bowl. Wait 1 minute between adding extra water.
• Add shortening; mix at low speed for 5 minutes.
• Add salt and mix for 5 minutes. until dough is smooth and elastic.
• The Dough temperature should be between 78 F. to 82 F.
• FERMENT: Cover. Set in warm place (70-80° F.) until dough has doubled in bulk.
• PUNCH: Let dough rest for 20 minutes. Divide dough into 2 equal pieces.
• MAKE-UP: Roll each piece of dough into a rectangular sheet, 1/4 inch thick. Dimensions will vary.
• Melt butter or margarine. Brush ¼ cup on each sheet of dough.
• Prepare Cinnamon Sugar Filling recipe, Sprinkle ½ cup cinnamon sugar mixture over each sheet of dough.
• Roll each piece tightly, making a long slender roll. Seal edges by pressing firmly along seam. Elongate roll to 12 inches by rolling back and forth on worktable. Brush 1 tsp of butter on each roll.
• Slice each roll into 12 pieces about 1 inch wide, using a sharp knife or bench knife.
• Place cut side down 1 inch apart on lightly greased ½ size sheet pans in rows 3 by 4.
• Proof at room temperature until double in bulk.
• Bake at 375 F. for 20 to 25 minutes or until golden brown or in 325 F. convection oven 17 minutes.
• Cool.
• Glaze, if desired, with Vanilla Glaze, Brush about 1 cup on rolls in each pan.