Set aside 1/2 cup of flour. In a large bowl, whisk together the 2 and 1/4 cups flour, sugar, salt, and yeast together until evenly dispersed. Set aside.

Using the microwave, melt butter and then add the water and milk and heat until the mixture is hot to touch, about 120-130°F. (30-90 seconds or so)

Add in the butter mixture into the flour mixture and mix together until combined.

Add the egg and add in more flour, a tablespoon at a time to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.

Knead the dough on a lightly floured surface for approximately 3-4 minutes, then place in a lightly greased bowl to let rest for about 10 minutes, covered with saran wrap.

After the dough has sat for 10 minutes, roll it out into a 14×8-inch rectangle on a lightly floured surface.

Spread the softened butter on top, then sprinkle the lemon sugar filling all over. Starting with the longer side, roll up the dough tightly as you roll.

Cut into 9-12 even pieces and place in a lightly greased 9-inch round or square pan.

Sprinkle uncooked rolls with additional lemon zest and cover dough tightly with plastic wrap or aluminum foil and let dough rise in a warm & draft-free place until it doubles in size for 60-90 minutes.

After the rolls have doubled in size, preheat the oven to 375°F. Bake for 25-30 minutes until lightly browned. Cover the rolls with aluminum foil after 15 minutes to avoid heavy browning.