Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)3/4 cup warm milk (110° to 115°)1/3 cup sugar1/3 cup shortening1 tablespoon grated lemon zest1 teaspoon salt1 teaspoon lemon juice2 large eggs, room temperature3 cups all-purpose flourTOPPING:1 tablespoon sugar1/2 teaspoon ground cinnamon
Preparation
In a large bowl, dissolve yeast in warm water. Add milk, sugar, shortening, lemon zest, salt, lemon juice, eggs and 1-1/2 cups flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour (batter will be thick). Do not knead. Cover; let rise in a warm place until doubled, about 1 hour.
Stir dough down. Fill greased muffin cups half full. Cover and let rise until doubled, about 30 minutes.
Combine sugar and cinnamon; sprinkle over the dough. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
