|1 pkg||Bridgford Frozen Parkerhouse or White Roll Dough, thawed|
|½ cup||melted butter|
|1 cup||granulated sugar|
|Zest of 1 fresh lemon|
Lightly grease a Bundt cake pan; set aside. In a small bowl, add sugar. With a zester or very fine grater, zest the outer peel (only the yellow) of the lemon. Add to sugar and mix together sugar, pressing lemon into sugar; set aside. Place Bridgford rolls on a lightly floured surface. Take one piece of thawed roll dough and dip into melted butter and then roll into lemon-sugar mixture. Place coated pieces of dough evenly in Bundt pan. Drizzle with remaining butter and lemon sugar. Place pan in warm area and let rise until double in size. Bake in a preheated 350̊ oven for 35-40 minutes or until golden brown. Remove from oven and invert pan onto large plate. Let cool and then slice or pull apart with fingers.
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