1 (750 milliliter) bottle lemon-lime flavored carbonated beverage
1 orange, zested and juiced
1 lemon zest, zested and juiced
1/2 cup milk
3 tablespoons butter, softened
1 (.5 ounce) package active dry yeast
1/4 teaspoon salt
1/4 teaspoon active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
3 tablespoons baking powder
1/4 cup lemon juice
In a small bowl, dissolve the lemonade concentrate in the lemon-lime soda. Let stand for about 10 minutes.
In a medium bowl, dissolve orange juice in boiling water. Stir in the lemon zest and lemon zest. Gradually stir in the milk until all ingredients are thoroughly combined. Gently stir in the butter and yeast. Cover dough with plastic wrap and allow to rise in a warm place until double in volume, about 8 hours. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
Roll out the dough into a rectangle. Cut into desired size. Place on an unprepared baking sheet. Brush the tops with the lemon juice and sprinkle with remaining lemon zest.
Bake in preheated oven for 25 minutes. Remove dough from oven, place on waxed paper lined baking sheets and let cool overnight. While dough is resting in the oven, preheat the oven to 425 degrees F (220 degrees C).
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