Warm the milk to about 110°F (43°C). Stir in the yeast and wait 5 minutes until foamy. If no foam appears, your yeast may be dead — start again with fresh yeast.

In a large bowl, whisk together flour, 1/4 cup sugar, salt, lemon zest, and the lightly crushed lavender until evenly distributed.

Pour the foamy yeast, melted butter, and beaten egg into the dry mix. Stir until a shaggy dough forms.

Turn onto a lightly floured surface and knead for 5–7 minutes until smooth and slightly springy. The dough should be soft but not sticky.

Grease a bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm place for about 1 hour until doubled.

Roll the dough into a roughly 12x8-inch rectangle. Spread softened butter evenly, sprinkle extra sugar to taste, and drizzle the tablespoon of lemon juice across the buttered surface. Roll tightly from a long edge into a log and cut into 8–10 pieces.

Arrange pieces cut-side up in a greased baking dish with a little space between them. Cover and let rise for 30 minutes.

Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden and cooked through.

Whisk powdered sugar with a few teaspoons of lemon juice until a pourable glaze forms. Drizzle over warm buns and serve.