Protea Sunflower with Lemons
J. Dougall
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Lemon Butter Crust Buns

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is indescribable in its evocation of innocence and delight..."
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Friday, November 10, 2006

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Lemon Butter Crust Buns
Bon Appétit October 1989

 
 Bon Appetit

"The quintessential dinner roll - light, tender and rich.  The lemon rind in the dough adds a lovely freshness.  Place the big round on the table and pull apart
to serve."

1 envelope dry yeast
Pinch of sugar
1/2 cup warm water (105 to 115 degrees F.)
3/4 cup warm milk (105 to 115 degrees F.)
1/2 cup (1 stick) unsalted butter, melted
1 egg
1 egg yolk
1 tablespoon grated lemon peel [zest]
2 teaspoons salt
4 cups (about) unbleached all-purpose flour

Lemon Butter:
1/4 cup (1/2 stick) unsalted butter
1 1/2 teaspoons grated lemon peel [zest]

Sprinkle yeast and sugar over warm water in small bowl; stir to dissolve. Let stand until foamy, about 10 minutes. Combine warm milk, melted butter, egg, egg yolk, 1 tablespoon grated lemon peel [zest] and salt in bowl of heavy-duty mixer (dough can also be mixed by hand). Add yeast mixture and 1 1/2 cups flour. Mix on medium speed until smooth and creamy, about 3 minutes. Mix in enough flour, 1/2 cup at a time, to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if necessary, approximately 5 minutes.
Grease a large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic.  Let dough rise in warm area until doubled, about 1 1/4 hours.
For lemon butter:  Melt butter with lemon peel [zest] in heavy small saucepan over low heat. Set aside.
Grease a 12-inch springform pan or earthenware baking dish. Gently punch dough down. Knead on lightly floured surface until smooth. Divide into 20 equal pieces. Roll each piece into ball, pulling edges under to create smooth top. Place rolls rounded side up with sides just touching in prepared pan. Cover loosely with plastic and let rise in warm draft-free area until almost doubled, about 20 minutes.
Preheat oven to 375 degrees F. Gently brush rolls with lemon butter. Bake until golden brown, about 35 minutes. Cool slightly on rack before serving.
Makes 20.

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