Lemon Love Buns
We originally printed a version of this recipe, Lemon Buns, in our May-June, 1996 Baking Sheet newsletter. Since then, we've amended it to use either lemon oil or Fiori di Sicilia flavor, an Italian citrus-vanilla flavoring that we use in place of vanilla in all kinds of treats, from sugar cookies to pound cake.
These are quintessential hot yeast buns -- but with an unexpected and refreshing jolt of citrus. The citrus essence elevates them beyond ordinary dinner rolls to something special: tea or breakfast rolls, perfect for spreading with homemade preserves (we recommend raspberry highly).
Tender and buttery, with a crunchy sugar crust, they're distinctly and assertively citrus, but not inherently sweet: a new and interesting concept in baked goods. Read our blog about these buns, with additional photos, at Bakers' Banter.
Dough
- 3/4 cup water
- 1/4 cup butter
- 1 large egg + 1 large egg yolk (reserve white for topping)
- 1/4 teaspoon lemon oil or 1/4 to 1/2 teaspoon Fiori di Sicilia
- 1 1/4 teaspoons salt
- 2 tablespoons sugar
- 2 tablespoons Baker's Special Dry Milk or nonfat dry milk
- 3 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
Topping
- 1 egg white mixed with 1 tablespoon cold water
- 1/3 cup coarse white sparkling sugar or Swedish pearl sugar
Directions
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1) Combine all of the dough ingredients in a large mixing bowl and stir to form a cohesive dough. |
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3) 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 probably won't have doubled in bulk. |
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7) Cover the buns, and allow them to rise for about 1 1/2 hours, or until they're nice and puffy; when you press a finger gently into a bun, the resulting indentation shouldn't spring back. |
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8) While the buns are rising, combine the egg white and water, and set aside. Preheat the oven to 350°F. |
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Recipe summary
- Hands-on time:
- 25 mins. to 35 mins.
- Baking time:
- 20 mins. to 20 mins.
- Total time:
- 3 hrs 45 mins. to 3 hrs 55 mins.
- Yield:
- 16 buns
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- Recipe comments (13) »
Tips from our bakers
- Can you replace the lemon oil with grated lemon peel? Of course. Use the grated peel from 1 medium-to-large lemon.
Reviews
06/28/2010
These rolls are awesome and so easy to make. I made 15 (instead of 16) round rolls just for easier fitting into 9 x 13 pan. The (grown) kids thought the Fiori di Sicilia citrus flavor rolls tasted more like dessert than dinner rolls so I decided to make them into peanut butter and strawberry jam sandwiches and they were probably one of the most delicious PBJ sandwiches ever.
06/21/2010
My husband loves lime--especially Key lime. I baked a batch of these buns on Father's Day, using Key Lime oil and grated lime zest. I filled them with lime curd. A huge hit! Scrumptious. This dough makes the best, lightest buns and is so easy to work with.
04/03/2010
I baked these today. I wanted a hot cross bun for Easter, so I added currants and chopped candied lemon peel. I only had about 3 T of peel and 3/4 cup of currants, but it seems to have been a perfect amount. I made round rolls and weighed them at 2 oz. each--got 18. I brushed on the egg white wash but did not top with sugar. When the shiny brown rolls came out of the oven, I cooled them briefly, then piped on a cross, made with an icing of powdered sugar and lemon juice. These are the most delicious hot cross buns, ever! Very light texture. The lemon flavor is quite apparent (I used lemon oil) and I could even smell lemon, while they baked. Next time I bake these (and I will!) I think I'll try Fiori di Sicilia and candied orange peel. This dough will be very versatile. Scrumptious!
03/27/2010
03/09/2010
Made these for the college students who work for me at night. Gone in seconds! Two changes I made: 1) substituted buttermilk for 4 oz of the water and omitted the dry milk powder; 2) replaced 1.5 oz of the AP flour with pastry flour. Super silky dough. The new ingredients added both richness and lightness to the final product, I think. I have a feeling sour cream or whipping cream would be good in these, too.
02/21/2010
I made these for Valentines Day and added a cream cheese filling to some and lemon curd filling to others in the heart shape. Just make an indentation with your finger after shaping. Oh my! My husband loved them.
02/14/2010
Amazing and easy. I used the dough cycle on my bread machine and left the dough in through the first rise. Fabulous, especially when warm from the oven!
02/14/2010
Stonewall Kitchens makes a Lemon Pear Marmalade that really makes these to die for. Yes, add the lemon zest...
02/02/2010
Today I made these beautifuls hearts, and I gave away to the nurses in the Hospital, they ate them maybe in five minutes were gone all of them!!!, they said that "The best ever they have had" warm yet and so light, I knew was the secret ingredient "dry milk" wow!!!! soooo good, thanks a lot for the recipe!!!!
09/01/2009
I have made these a few times and loved the lemony yeasty flavor. My kids adored them. Thank you for a wonderfully easy recipe. These come out like a bakery danish, and everyone raves when I make them. I would like to make them again with a coconut lime flavor for a BBQ. I was wondering if I used coconut milk powder, would I substitute it for the dry milk, or use both in the recipe?
I would try substituting it for the dry milk, the first time I made it. Mary@KAF
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