LEMON BUNS
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. Tender and buttery, with a crisp, golden crust, they're distinctly and assertively lemon, but not sweet. This recipe was found on the King Aurthur Flour website. Posted for a request; I have not tried it.
Provided by Donna M.
Categories Yeast Breads
Time 3h35m
Yield 20 Buns
Number Of Ingredients 11
Steps:
- ---Manual/MixerMethod---.
- 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.
- ---BreadMachine 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.
- 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.
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Ok Ok
[email protected]Not bad, but not great either. I've had better lemon buns.
Humza Khan
[email protected]These buns were delicious! I would definitely recommend them to others.
Ahmad Ahmad ali
[email protected]Overall, these buns were good, but I think I'll try a different recipe next time.
Fatoom Surani
[email protected]I would have liked the recipe to include instructions for making the buns ahead of time.
Nafis Muntasir roshid
[email protected]These buns were a bit too sweet for my taste.
Mr Waheed
[email protected]I followed the recipe exactly, but my buns didn't turn out as light and fluffy as I expected.
Chodhri Rizwan
[email protected]These buns were a bit dry for my taste, but overall they were still good.
Noha Abdo
[email protected]I'm not a big fan of lemon desserts, but these buns were surprisingly good. The lemon flavor was subtle and not overpowering.
lol man
[email protected]These buns are perfect for a brunch or afternoon snack.
GG and GG
[email protected]I love the lemon glaze on these buns. It's the perfect balance of sweet and tart.
Abuzar watto
[email protected]These buns are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Hey Mama
[email protected]I used Meyer lemons in my buns and they were amazing! The flavor was so bright and citrusy.
Emmanuel Mensah
[email protected]The recipe was easy to follow and the buns turned out perfect. I'll definitely be making these again.
Martin Romero
[email protected]These were really good! My husband loved them.
Esther Matu
[email protected]I've made these buns a few times now, and they're always delicious. They're a great way to use up leftover lemons.
Smity Ghosh
[email protected]These lemon buns were a hit with my family! They were so light and fluffy, and the lemon glaze was the perfect finishing touch.