Place the tea bag in a measuring cup and add 8 ounces of boiling water. Allow to steep for 3 to 5 minutes, remove and discard the tea bag, and set the water aside to cool to 90-100 degrees F.
In the bowl of a stand mixer, add the instant yeast and sugar. Add the cooled tea, and let stand for 10 minutes.
Add the flour, salt, melted butter, egg and lemon zest. Mix with the paddle attachment just until all ingredients are moistened.
Switch to the dough hook and knead on low speed for 10 minutes, adding in more flour by the tablespoonful until the dough forms a ball.
Once the dough ball appears smooth and clears the sides of the mixing bowl, transfer to a large bowl sprayed with nonstick spray. Add the dough, spray the top with nonstick spray, cover with plastic wrap and clean kitchen towel and let stand to rise for 90 minutes.
Punch the dough down, and divide into 12 pieces roughly 2 ounces each. Roll each piece into a tight ball. Place on a parchment- or silicone mat-lined baking sheet. Let sit in a warm place for 20 minutes.
While the dough is rising, preheat the oven to 375 degrees.
Bake the rolls for 12 to 18 minutes, until light golden brown on top. Serve warm or room temperature.