Step 1: Prepare the Dough

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt. Whisking ensures that the dry ingredients are evenly distributed, which is important for consistent dough development.
2. Warm Liquids and Butter: In a separate microwave-safe bowl or saucepan, combine the lukewarm milk, lukewarm water, and melted butter. Ensure the liquids are lukewarm (not hot) to avoid killing the yeast. If using a saucepan, heat gently over low heat.
3. Combine Wet and Dry Ingredients: Pour the warm liquid mixture into the bowl with the dry ingredients. Add the eggs.
4. Mix and Knead: Using a wooden spoon or a stand mixer fitted with a dough hook, mix the ingredients until a shaggy dough forms. If using a stand mixer, knead on low speed for 8-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes, until the dough is smooth, elastic, and slightly tacky. The dough should pull away from the sides of the bowl and be smooth to the touch. Proper kneading develops the gluten, which is essential for the texture of the rolls.
5. First Rise (Bulk Fermentation): Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. A warm environment (around 75-80°F or 24-27°C) is ideal for yeast activity. The first rise allows the yeast to ferment, producing carbon dioxide and creating air pockets that give the rolls their light and airy texture.

Step 2: Prepare the Lemon Filling

1. Cream Butter and Sugar: In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or a wooden spoon. Creaming incorporates air, which makes the filling lighter and easier to spread.
2. Add Lemon Zest: Stir in the lemon zest until well combined. The lemon zest infuses the butter and sugar mixture with its fragrant citrus oil.

Step 3: Shape and Fill the Rolls

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or a similar sized round or square pan. Greasing prevents the rolls from sticking.
2. Roll Out Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches. Aim for an even thickness for uniform baking.
3. Spread Filling: Evenly spread the lemon filling over the entire surface of the dough rectangle, leaving a small border along one long edge for sealing.
4. Roll Up Dough: Starting from the long edge opposite the border, tightly roll up the dough into a log, similar to making cinnamon rolls. Rolling tightly helps create the layers in the pull-apart rolls.
5. Cut into Slices: Using a sharp knife or bench scraper, cut the log into 12-15 equal slices. Each slice will become one pull-apart roll.
6. Arrange in Pan: Arrange the roll slices, cut side up, in the prepared baking pan. They can be placed snugly together as they will expand during the second rise and baking.

Step 4: Second Rise (Proofing)

1. Second Rise: Cover the pan with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for 30-45 minutes, or until they are puffy and almost doubled in size. This second rise, or proofing, is crucial for achieving light and fluffy rolls.

Step 5: Bake the Rolls

1. Bake: Bake in the preheated oven for 25-30 minutes, or until the rolls are golden brown on top and cooked through. A toothpick inserted into the center roll should come out clean. Baking time may vary slightly depending on your oven.
2. Cool Slightly: Let the rolls cool in the pan for about 10-15 minutes before glazing. Slight cooling prevents the glaze from melting completely and running off.

Step 6: Prepare and Apply the Lemon Glaze

1. Whisk Glaze Ingredients: While the rolls are cooling, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar, fresh lemon juice, and milk or water (starting with 2 tablespoons and adding more as needed) until smooth and desired consistency is reached. Add optional lemon zest if desired. The glaze should be pourable but not too thin.
2. Glaze Rolls: Generously drizzle the lemon glaze over the warm rolls, allowing it to seep into all the crevices. The warmth of the rolls helps the glaze to melt slightly and adhere better.

Step 7: Serve and Enjoy!

1. Serve Warm: Serve the Glazed Lemon Pull-Apart Rolls warm for the best flavor and texture. They are best enjoyed fresh but can be stored and reheated.