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Lemon Buns

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 02 Jul 2016 10:07:06 -0700
v116.n024.2
* Exported from MasterCook *

                              Bread, Lemon Buns

Recipe By     :
Serving Size  : 20    Preparation Time :0:00
Categories    : Bread Machine                   Bread-Bakers Mailing List
                  Breads/Muffins/Rolls            Hand Made
                  Posted                          Side Dish
                  Snacks

    Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
       1/2           cup  lukewarm water
       3/4           cup  lukewarm milk
       1/2           cup  unsalted butter -- melted, (1 stick)
    1                     egg
    1         tablespoon  grated lemon zest -- or 1/4 teaspoon lemon oil
    2          teaspoons  salt
    1         tablespoon  sugar
    4 1/3           cups  King Arthur Unbleached All-Purpose Flour
    2          teaspoons  instant yeast
                          Glaze:
    3        tablespoons  unsalted butter -- melted
    1 1/2      teaspoons  grated lemon zest -- or 1/8 teaspoon lemon oil

These buns are the quintessential hot yeast bun -- but with an 
unexpected and refreshing jolt of lemon. The lemon elevates them 
beyond ordinary dinner rolls to something special: tea or breakfast 
rolls, perfect for spreading with homemade preserves. Tender and 
buttery, with a crisp, golden crust, they're distinctly and 
assertively lemon, but not sweet: a new and interesting concept in baked goods

Manual/Mixer Method:

Combine all of the dough ingredients in a large mixing bowl and stir 
to form a cohesive dough.

Knead the dough, by hand (on a lightly oiled work surface) or 
machine, for 5 to 8 minutes, until it's smooth, soft and supple; 
avoid adding too much flour, as this will make the buns tough and dry.

Place the dough in a lightly greased bowl, cover the bowl with 
plastic wrap, and allow the dough to rise for about 1 1/2 hours, or 
until it's puffy, though it may not have doubled in bulk.

Bread Machine Method:

Place all of the dough ingredients into the pan of your machine, 
program the machine for Manual or Dough, and press Start.

When the machine has completed its cycle, set a timer for 30 minutes, 
and allow the dough to continue to rise; it may crest the top of the 
bucket, but shouldn't overflow. Keep your eye on it.

Transfer the dough to a lightly oiled work surface, and divide it 
into 20 pieces.

Allow the pieces to rest, covered, for 10 minutes.

Round the dough into balls, and place them in two lightly greased 9" 
round cake pans.

Cover the pans, and allow the buns to rise for about 1 hour, or until 
they're nice and puffy and have filled the pan.

While the buns are rising, combine the glaze ingredients, and set aside.

Brush the buns lightly with half of the glaze.

Bake them in a preheated 375F oven for 30 to 35 minutes, or until 
they're golden brown.

Remove the buns from the oven, and brush them with the remaining glaze.

Transfer them to a wire rack to cool.

Serve with jam and whipped cream cheese, or with jam alone; they're 
also delicious at dinner with fish, or a pasta salad.

Yield: 20 buns.

Source:
    "kingarthurflour.com"
S(Internet Address):
    "http://www.kingarthurflour.com/recipes/lemon-buns-recipe";
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 168 Calories; 7g Fat (38.6% 
calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 
29mg Cholesterol; 223mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : These are just simply awesome with raspberry jam!