Activate the Yeast: Gently warm the milk in a small saucepan or the microwave until lukewarm. Pour it into a small bowl, then stir in 1 tablespoon of the caster sugar and the yeast. Set aside for 5-10 minutes until it becomes frothy on top.

Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, the remaining caster sugar, salt, and the lemon zest. Give it a quick mix to combine.

Knead Part One: Pour the frothy yeast mixture and the beaten egg into the dry ingredients. Mix on a low speed until a shaggy dough forms.

Incorporate the Butter: With the mixer still on low, add the softened butter, one cube at a time, waiting until each is mostly incorporated before adding the next. Once all the butter is added, increase the speed to medium and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. What works best for me is checking for the 'windowpane' effect, where you can stretch a small piece of dough thin enough to see light through it.

First Proof: Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl, and turn to coat. Cover with cling film or a damp tea towel and leave in a warm place to rise for 60-90 minutes, or until doubled in size.

Prepare the Filling & Shape: While the dough is rising, mix the very soft butter, light brown sugar, lemon zest, and lemon juice in a small bowl until it forms a spreadable paste. Once the dough has risen, punch it down gently and tip it onto a lightly floured surface. Roll it out into a large rectangle, approximately 30cm x 45cm.

Fill and Roll: Spread the lemon filling evenly over the dough, leaving a small border along one of the long edges. Tightly roll the dough up from the opposite long edge to form a log.

Slice and Second Proof: Use a sharp knife or unflavoured dental floss to slice the log into 12 even rolls. Arrange them, cut-side up, in a lightly greased 23cm x 33cm baking dish. Cover and leave in a warm place for another 30-40 minutes until they look puffy and are touching.

Bake the Rolls: Preheat your oven to 180°C (160°C fan). Bake the rolls for 25-30 minutes, until they are a beautiful golden brown on top and cooked through.

Glaze and Serve: While the rolls are baking, whisk the sifted icing sugar and 2 tablespoons of lemon juice together in a small bowl to make a thick but pourable glaze. Add a little more juice if needed. Let the rolls cool in the dish for about 10 minutes, then drizzle the glaze all over them. They are best served warm.