1. Preheat oven to 180 degrees Fahrenheit. In the bowl of an electric stand mixer whisk together 3 3/4 cups flour, sugar, yeast and salt.
2. To a medium bowl add water, milk and butter and heat in microwave on HIGH power until it reaches 120 degrees on a thermometer, about 1 minute 30 seconds. Stir to partially melt butter.
3. Pour milk mixture into dry mixture in bowl of electric stand mixer along with lemon juice.
4. Set mixer with a hook attachment then set mixer on low speed and gradually increase to medium-low, knead about 3 – 4 minutes until smooth and elastic while adding additional flour as necessary, the dough should pull away from the sides.
5. Cover bowl tightly with plastic wrap and rest 5 minutes. Meanwhile butter a 13 by 9-inch baking dish.
6. Weigh out the dough into even balls and place in the 9×13 inch pan. Mine weighed about 2.25 oz. 
7. Shape dough into 15 balls, while using excess dough from the 16th portion to add to smaller rounds as needed, and place shaped dough portions into prepared baking dish.
8. Dampen hands with water and brush tops of dough with the water (just so they don’t dry while rising in oven). Transfer to oven, close oven and turn oven off, allow rolls to rise 20 minutes (don’t open oven door).
9. Remove from oven and preheat oven to 375 degrees Fahrenheit.
10. Bake in preheated oven 18 – 24 minutes until tops are golden brown. Remove from oven and run the top of a stick of butter along tops of rolls just to coat. Serve warm. 

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