Read through all instructions before starting.
Add all ingredients for the dough into your stand mixer with the dough hook attachment. Make sure and start with 1 ¾ cups all-purpose flour. You can add more later if needed.
Mix for about a minute. Then start adding the softened ½ cup butter in a tablespoon at a time. This will take a while to mix all the way, so don't rush the process. It should take 10-15 minutes all together
Once all the butter is added and it is mixed well, it is time to chill.
I like to store mine in a sprayed ziplock bag. If you do it this way, make sure not to take all the air out of the bag, give it room to rise. If you don't want to use bags, you can grease a large bowl and place the dough in it. Cover tightly with saran wrap
Let it have a cool rise for at leaat 12-24 hours.
On the day of baking, combine your granulated sugar and lemon zest. Set it aside. Then line 2 baking sheets with parchment paper.
On a lightly floured surface, roll the dough out to about 18x12 inches.
Brush with the melted 4 tablespoons of butter, then sprinkle with the lemon sugar.
Fold the right third of the dough over the middle. Then fold the left side over the middle as well. This will give you a trifold dough. Then, cutting across the layers, cut 1-inch strips.
Twist each strip to form the rolls and tuck under to hold them into place. Repeat for all the rolls. If there is any sugar that fell out when you were rolling, just place it on top of the rolls. Then move them to the baking sheets. Cover and let them rise until they are doubled.
Near the end of the rising period, preheat your oven to 375 degrees. Place your rolls in the preheated oven and bake until they are a light golden brown.
That is it and you are done!! Now, sit back and enjoy. You deserve it!