"We originally printed a version of this recipe, Lemon Buns, in our May-June, 1996 Baking Sheet newsletter. Since then, we've amended it to use either lemon oil or Fiori di Sicilia flavor, an Italian citrus-vanilla flavoring that we use in place of vanilla in all kinds of treats, from sugar cookies to pound cake. These are quintessential hot yeast buns -- but with an unexpected and refreshing jolt of citrus. The citrus essence elevates them beyond ordinary dinner rolls to something special: tea or breakfast rolls, perfect for spreading with homemade preserves (we recommend raspberry highly). Tender and buttery, with a crunchy sugar crust, they're distinctly and assertively citrus, but not inherently sweet: a new and interesting concept in baked goods. Read our blog about these buns, with additional photos, at Bakers' Banter...."
INGREDIENTS
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1 3/4 cup water
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1 1/4 cup butter
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1 1 large egg + 1 large egg yolk (reserve white for topping)
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1 1/4 teaspoon lemon oil or 1/4 to 1/2 teaspoon Fiori di Sicilia
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1 1 1/4 teaspoons salt
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1 2 tablespoons sugar
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1 2 tablespoons Baker's Special Dry Milk or nonfat dry milk
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1 3 cups King Arthur Unbleached All-Purpose Flour
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1 2 teaspoons instant yeast
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1 1 egg white mixed with 1 tablespoon cold water
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1 1/3 cup coarse white sparkling sugar or Swedish pearl sugar
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1 3/4 cup water
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1 1/4 cup butter
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1 1 large egg + 1 large egg yolk (reserve white for topping)
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1 1/4 teaspoon lemon oil or 1/4 to 1/2 teaspoon Fiori di Sicilia
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1 1 1/4 teaspoons salt
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1 2 tablespoons sugar
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1 2 tablespoons Baker's Special Dry Milk or nonfat dry milk
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1 3 cups King Arthur Unbleached All-Purpose Flour
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1 2 teaspoons instant yeast
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1 1 egg white mixed with 1 tablespoon cold water
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1 1/3 cup coarse white sparkling sugar or Swedish pearl sugar
