Preheat oven to 400°
Sift flour into a large
bowl. Press a small 'dent' in the center of the flour. Sprinkle yeast
into the dent. Dissolve the yeast with the lukewarm milk. Cover with a
layer of flour.
Cover bowl with a cloth and place
in warm, draft free place to rise. Let rise about 15 minutes or until
the top of the mass shows cracks.
Melt the butter, and add it to sugar,
salt, lemon peel. Beat eggs. Add to butter mixture.
Pour mixture over the flour and yeast
mass, and work into a smooth, dry dough. The dough should pull away from
the sides of the bowl. Let rise, covered, for another 15 minutes.
Form dough into a roll about 3/4 to
1 inch in diameter. Slice into 1 inch wide sections.
Form and smooth each piece in the
palm of your hands. Put side by side into buttered, 10 x 14 baking pan.
Brush top of buns with melted butter.
Bake in preheated 400° F oven for 15 minutes. Brush melted
butter over the top a second time. Raise heat to 450° F and finish
baking until they are light brown on top, about 10 minutes.
Remove to rack. Dust with powdered
Serve with jam or a fruit compote
of your choice. The pause that refreshes
Makes about 30 - 40 buns.
recipe from www.inmamaskitchen.com
Contributor: Monika Kramer Copeland for Edith Grandl