Lemon Dill Buns

Makes 8 buns

This bun recipe can also be shaped into dinner rolls - exceptional served with a seafood centered dinner or lunch. Divide the dough into 12 balls, let rise, egg wash, and bake until golden, about 10 to 15 minutes.

ingredients

1/2 C Milk
1 T Butter
2 T Sugar
1/3 C warm Water (105 to 115 degrees)
1 package Active Dry Yeast
2 Eggs
1/2 t Salt
1 T minced fresh Dill
1 T very finely minced Lemon zest
1 T minced fresh Garlic
2 1/2 C Flour
1 T Water

directions

1
In a small saucepan, bring the milk just to a simmer, remove from the heat, and stir in the butter and sugar. Cool, stirring until lukewarm. Add the warm water and yeast, stirring to dissolve the yeast. Let sit for 5 minutes, or until foamy. Pour the mixture into a large bowl.
2
Whisk in 1 egg along with the salt, dill, lemon zest, and garlic. Then mix in as much of flour as needed to make a smooth, moist dough.
3
Turn out onto a floured surface and knead until smooth, about 6 minutes. Put the dough into a greased large bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled, about 1 1/2 hours.
4
Preheat an oven to 350. Punch down the dough and divide into 8 pieces. Form the pieces into balls and let rest for 10 minutes, covered with a towel. then press out the balls, flattening into 4-inch-diameter rounds. Place on a greased baking sheet, spaced apart, cover lightly with a towel, and let rise until almost doubled.
5
In a small bowl, whisk the remaining egg with the 1 T Water. Brush the tops of the buns lightly with the egg wash. Bake for about 20 minutes, or until golden brown.