Combine first four ingredients in a bowl. Mix well and
then stir in egg and lemon rind. Dissolve yeast
in warm water and stir into milk mixture. Add
wheat germ. Stir flour into other ingredients,
a little at a time until you have a stiff dough.
Turn out on a lightly floured board and knead
until dough is smooth and elastic. Return to
greased bowl, flipping to grease top; cover
loosely with a damp towel and let rise in a
warm place until doubled in bulk. Punch down
and let rest on floured surface covered by inverted
bowl for 10 minutes.
For cinnamon rolls,
roll into an 8x10 inch rectangle. Brush with
2 tbsp. melted butter. Toss together 1/2 C sugar
and 2 tsp. cinnamon. Spread evenly over dough.
Roll up as for jelly roll, starting with long
side. Cut roll crosswise into 1 inch slices
with knife or thread drawn tightly. Place on
a lightly greased baking tin and let rise until
doubled in size. Bake in moderate oven (350
degrees F) until about doubled in size. Dust
with sifted confectioners sugar or frost with
a confectioners sugar/milk frosting. Makes 18
For pecan butterscotchies,
melt 3 tbps. butter in a saucepan and add 1/3
C brown sugar, packed, and 1/4 C corn syrup
or honey. Place over low heat and stir constantly
until sugar melts and mixture is smooth. Pour
into a buttered 13 x 9 x 2 pan. Spread in an
even layer across bottom of pan. Sprinkle with
1/3 C chopped pecans. Proceed as for cinnamon
rolls above, except substitute 1/2 C brown sugar,
reduce cinnamon to 1/8 tsp. and add 1/8 tsp.
nutmeg. Sprinkle 1/3 C chopped pecans over dough
before rolling. Immediately upon removal from
oven, invert onto a rack over aluminum foil
or onto a buttered baking pan. Let hot topping
drip onto hot rolls and serve.