This recipe does produce very nice, light rolls. They would be fine as dinner rolls. They taste vaguely of lemon, but are not really sweet. The glaze is also very strange - equal parts of powdered sugar and water. I only tried it with a few of the rolls (and BTW, I scaled this to make 3 dozen, rather than 6 dozen). Anyway, even using half the water, this looks mainly like water, and is very thin. I dipped a few rolls in it, and then sprinkled colored sugar on them, but personally was not very impressed. With thicker, flavored frosting like that used on cinnamon rolls, these would be much better. I think they would be even better with more sugar in the dough, and maybe some kind of dried fruit, or at least more lemon zest and/or vanilla. I have been curious about these rolls for quite a while, and am glad that my curiosity is now satisfied. Thank you.