- 1/2 cup lukewarm water
- 3/4 cup lukewarm milk
- 1/2 stick unsalted butter, melted
- 1 egg
- 1/4 teaspoon lemon extract or 1 tablespoon grated lemon, zest of
- 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 extract or 1 1/2 teaspoons grated lemon, zest of
- 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.
- 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 375F 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.