Combine the water, vegetable oil and 1 teaspoon of sugar. Stir to dissolve sugar. In a separate bowl, mix the flour and salt and remaining sugar and stir to distribute evenly. Add ½ the lemon zest and half the fresh dill to the flour mixture and stir.

Add ingredients to bread machine in order specified by your bread machine instructions. For mine it is the liquid first, the dry ingredients, and top with the yeast.

Set the machine to the dough cycle.

When dough cycle is finished remove the dough to a bowl and punch it down.

Add the yeast and 1 teaspoon of sugar to the warm water. Stir it and allow it to rest for 10 minutes.

In a separate bowl, mix 1 ½ cups flour, remaining sugar, salt and mix thoroughly. Add the yeast mixture and the vegetable oil and mix.

Add 1 ½ cups more flour and knead for about 7 minutes until the dough is smooth and elastic. The dough should pull away from the sides of the bowl but it will be slightly sticky. Add the remaining ¼ cup of flour as needed.

Transfer the dough to a large, oiled bowl, cover with plastic wrap and allow it to rest until it doubles in size. This will be 1 to 1 ½ hours. Once risen punch punch the dough down.

Cover bottom of you baking sheet with parchment paper.

Flour your hands and a work surface and divide the dough into 12 equal pieces.

Shape each piece into a round ball. Fold the corners into the bottom so you have a nice rounded surface.

Arrange the buns evenly spaced on the parchment paper of the baking tray. Cover loosely with a clean towel and let the dough rise again for about 1 hour.

Preheat oven to 425 degrees.

Melt butter and stir in remaining lemon zest and dill. Brush the tops of each roll with the butter mixture.

Bake 12-15 minutes til golden brown.

When done remove from oven and allow to cool.