Scald milk; stir in ½c. butter, salt and sugar. Cool to lukewarm.
Sprinkle yeast on warm water; stir to dissolve.
Combine eggs and lemon peel and add with yeast to milk mixture. Beat in flour, a little at a time, to make a soft dough you can handle.
Turn onto floured board; knead lightly until dough is smooth and satiny. Place in greased bowl; turn dough over to grease top. Cover and let rise in warm place free from drafts until doubled, about 2 hours. Punch down and turn out on floured board. Knead lightly.
Shape two thirds of the dough into smooth balls about 2″ in diameter. Shape remaining dough in 1″ balls. Place large balls in greased muffin-pan cups. Flatten balls slightly; make a deep indentation in each with finger or the handle of a wooden spoon. Shape small balls like teardrops and set one firmly in the indentation in each ball in muffin-pan cups. Brush with melted butter. Cover and let rise until doubled, about 1 hour.
Bake in hot oven (425°) about 10 minutes. Remove from pans at once. Place on wire racks. Serve warm; or wrap cold rolls in aluminum foil and heat a few minutes in oven before serving.