Combine flour, sugar and salt in the mixing bowl of a stand mixer with a paddle attachment.
Heat the milk to lukewarm (about 95 degrees F). Check the temperature with a thermometer. Whisk the yeast into the milk. Pour the milk into the flour mixture. Add the lemon zest and melted butter.
Mix on low speed for 1 minute.
Switch to the dough hook. Increase speed and mix on medium-low for 4 minutes.
Increase speed and mix on medium for 2 minutes.
Knead the dough for 1 minute on a lightly oiled surface and form it into a ball.
Put the dough in a clean, lightly oiled bowl with enough room for it to double in size. Cover the bowl with plastic wrap and refrigerate for 1 to 4 days.