|Hot roll mix||16 Ounce (1 Box)|
|Egg||1 , beaten|
|Melted butter/Margarine||1 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|All-purpose flour||1 Tablespoon|
Prepare hot-roll mix as directed on label, adding only half the flour in package.
Add 1/4 cup sugar, egg, 1/4 cup melted butter, and lemon rind.
Beat until bubbly.
Add spices to remaining flour from mix; stir into first mixture.
Beat in 1/4 to 1/2 cup sifted flour to make soft dough.
Cover and let rest for 10 minutes.
Turn out dough on a lightly floured board and knead until smooth.
Put in greased bowl; turn dough over so entire ball of dough is greased.
Cover and let rise until double in bulk.
Roll to 1/2-inch thickness; brush with melted butter.
Cut with floured 2 1/4-inch doughnut cutter and put 2 inches apart on greased cookie sheets.
Let rise until double in bulk.
Bake in preheated moderate oven (375°F.) for about 10 minutes.
Brush again with melted butter and roll in sugar.