Yields 12 large buns or 20 small buns
DOUGH:
1/2 cup lukewarm water
3/4 cup lukewarm milk
1/2 cup (1 stick) unsalted butter, melted
1 large egg
1/4 teaspoon lemon oil or 1 tablespoon grated lemon zest
2 teaspoons salt
1 tablespoon sugar
4 1/3 cups King Arthur Unbleached All-Purpose Flour (21.25 oz.)
2 teaspoons instant yeast
GLAZE:
3 tablespoons unsalted butter, melted
1/8 teaspoon lemon oil or 1 1/2 teaspoons g
rated lemon zest Manual/Mixer Method: 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.
Bread Machine Method: 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. Keep your eye on it.
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 375°F 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 rack to cool. Serve with jam and whipped cream cheese, or with jam alone; they're also delicious at dinner with fish, or a pasta salad.
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