Heat 1 cup of milk until warm but not boiling. Add 2 ¼ teaspoons of active dry yeast and 2 tablespoons of granulated sugar, then let it sit for 5–10 minutes until frothy.

In a large bowl, combine 3 ½ cups of all-purpose flour and 1 teaspoon of salt. Whisk together, then create a well in the center.

Pour the yeast mixture into the well, add ¼ cup of melted butter, 2 beaten eggs, lemon zest, and 2 tablespoons of poppy seeds. Mix until a sticky dough forms.

Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic.

Lightly grease a large bowl, place the dough inside, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.

Punch down the dough, roll it into a rectangle, spread with softened butter, and sprinkle with sugar, lemon zest, and poppy seeds, then roll tightly.

Cut the rolled dough into 12 sections, place in a greased dish, cover, and let rise for 30-40 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for 20–25 minutes until golden brown.

Make the glaze by mixing 1 cup of powdered sugar with lemon juice until smooth, then drizzle over the warm rolls.