Whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 7 cups of flour, lemon zest, sugar, yeast and salt together in a standard mixer fitted with a dough hook. Mix on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase to medium speed; if the dough is still very sticky and hasn't cleared the sides of the bowl, add a little flour at a time until the dough has pulled away from the sides of the bowl but is still slightly sticky. Knead until dough is smooth and elastic and the bowl becomes clean.

Place the dough in a large, lightly greased bowl and cover the top with waxed paper and a towel. Let dough rise in a warm place until doubled.

Lightly grease 2 9" X 13" baking pans. Mix the over the dough. Roll up dough and slice into twelve rolls to place in greased pans. Cover with plastic and either raise now or put in fridge to bake the next day. Bake in a 350° oven for 25-30 minutes until very lightly golden. Let cool slightly before frosting.

While rolls are baking make frosting by whipping the cream cheese, lemon juice & zest together. Add the powdered sugar and mix until well combined. When rolls are slightly cooled spread frosting on rolls. Remove from pan as soon as possible.

From the kitchen of Sandi Smith