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1. Sprinkle the yeast and pinch of sugar into the lukewarm water. Let the mixture stand for 2 or 3 minutes, then stir it to dissolve the yeast. Set the container in a warm, draft-free place for 2 or 3 minutes, or until the solution has begun to bubble and has almost doubled in volume.
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2. Pour the milk into a heavy 1-quart saucepan and warm it over medium heat until bubbles form around the edge of the pan. Turn the heat to low and add 8 tablespoons of the butter and ¼ cup of sugar.
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3. Stir constantly until the sugar dissolves. Let the milk mixture cool to room temperature and then combine with the yeast mixture.
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4. Sift the flour and salt into a deep mixing bowl. Make a well in the flour and pour into it the yeast and milk mixtures, the egg, egg yolks and the lemon peel. With your hands or a large wooden spoon, work the flour into the other ingredients until they become medium-firm dough.
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5. Shape the dough into a ball and put it into a large, lightly buttered bowl. Dust the top of the dough lightly with flour, cover with a kitchen towel and set it in a warm, draft-free spot (an unlighted oven would be ideal). In 45 minutes to an hour, the dough should double in bulk. Preheat the oven to 350°F.
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6. Punch the dough down and knead it by pulling it into an oblong shape, folding it end to end, then pressing it down and pushing it forward several times with the heels of the hands.
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7. Turn the mass of dough slightly toward you and repeat the process. Continue to knead, sprinkling more flour on the dough and the working surface if necessary, until the dough is smooth and elastic. This takes at least 10 minutes.
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8. On a lightly floured surface, roll the dough into a rectangle ¼ inch thick and about 2 inches longer than it is wide. Then trim the edges to straight lines and cut it into 2½-by-4½-inch rectangles.
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9. Thin the jam by warming it in a heavy saucepan, then place a teaspoon of it in the center of each rectangle and spread it toward the edges.
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10. Beginning with a short side, roll each rectangle up, jelly-roll fashion, dip it in the remaining butter and stand it on end in a 9-inch spring form pan.
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11. Arrange the first rolls in a circle in the pan so that they barely touch each other and the side of the pan. Continue the pattern with the rest. Drip any butter that is left over them. Cover the pan with a towel and let it stand in a warm, draft-free area for 15 minutes.
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12. Bake the buns in the middle of the oven for ½ hour, or until they are golden brown, puffed up and completely fill the pan. Remove them from the oven, release the sides of the pan and sprinkle the buns with granulated sugar. Break the buns apart to serve them.
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