Lemon Buns

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Lemon Buns

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Published prior to 2008

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. These are just simply awesome with raspberry jam!

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

3 tablespoons unsalted butter, melted
1/8 teaspoon lemon oil or 1 1/2 teaspoons grated lemon zest

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-inch 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 375°F 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.

Nutrition information per serving (1 bun, 54g): 156 cal, 6.7g fat, 3g protein, 19g complex carbohydrates, 1g sugar, 1g dietary fiber, 33mg cholesterol, 223mg sodium, 56mg potassium, 74RE vitamin A, 1mg vitamin C, 1mg iron, 59mg calcium, 41mg phosphorus.


  • star rating 03/13/2011
  • srz123 from KAF Community
  • I love these buns and have baking them for years. They taste like a lemony brioche. I usually bake them with the lemon oil since it's more convenient, but i prefer them with the lemon zest because it gives a stronger and more complex lemon flavor. I usually bake them without the glaze because I think they're rich (and delicious) enough without it.
  • star rating 12/02/2009
  • Ruthanne from Arizona
  • These are lovely & light. Here, in Tucson, Lemon Trees are abundant and finding new uses for the fruit is always welcomed. Next time, I will add even more zest...the flavors are fresh, not tart and not sweet.