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|Yield:||about 22 buns|
1) Mix and knead all of the dough ingredients together to make a smooth dough; it'll feel silky, but will be a bit stiff (though not gnarly).
2) Place the dough in a lightly greased bowl or 8-cup measure; cover it, and let it rise for 1 hour. It'll barely show any signs of life; that's OK.
3) Gently deflate the dough, and let it rise again until it's quite puffy, about 1 hour.
4) Gently deflate the dough, and transfer it to a lightly greased or lightly floured work surface. Roll it into a 3/8" to 1/2"-thick circle.
5) Cut the circle into 2 1/2" rounds; each will weigh about 1 1/4 ounces.
6) Place the rounds on a baking sheet lined with waxed paper or parchment, and let them rest, covered, for about 2 hours. Again, they won't seem to rise much; that's OK. Towards the end of the rising time, preheat the oven to 375°F.
7) Brush the buns with melted butter. Bake them for 13 to 15 minutes, until they're a light golden brown. Remove the buns from the oven, and cool on a rack.
9) Cut a slit in the side of each bun, and spoon or pipe in jam or jelly. A squeezable container of jam makes this task easier.
10) Make the glaze by combining the sugar, water, and salt. It'll be very thin; that's OK.
11) When the buns are completely cool, place them on a rack, and brush them all over with the glaze. If you don't mind getting your fingers sticky, it's much easier to put the glaze in a small, deep bowl, and dip the buns, one at a time, letting any excess icing drain off before placing them on a rack to set.
12) Allow the glaze to dry completely before transferring the buns to a serving plate and covering them loosely. These are best enjoyed within a day or so.
Yield: about 22 jam buns.