Lemon Butter Crust Buns
Tara's Notes
I think I could eat a whole pan of these lovely buttery rolls. Serve them with seafood soups and stews or salad. Put the whole ring of rolls on the table and pull apart to serve.
Noted on: 3/29/2012
Noted on: 3/29/2012
Ingredients
Rolls
Lemon Butter
Method
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For the rolls:
Sprinkle yeast and sugar over warm water in small bowl; stir to dissolve. Let stand until foamy, about 10 minutes. -
Combine warm milk, butter, egg, egg yolk, lemon 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, add more flour if necessary, approximately 5 minutes. Oil 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.
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Butter a 12-inch spring form pan or baking dish. Gently punch dough down. Knead on lightly floured surface until smooth. Divide into 20 equal pieces. Roll each piece into a ball, pulling edges under to create smooth top. Working from the center, place rolls rounded side up with sides almost touching in prepared pan. Cover loosely with plastic and let rise in warm draft-free area until almost doubled, about 20 minutes.
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Preheat oven to 375°F. Gently brush rolls with lemon butter. Bake until golden brown, about 35 minutes. cool slightly on rack before serving.
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For the lemon butter:
In a small bowl, combine the butter and lemon zest.