Lemon Butter Crust Buns

• 1 envelope dry yeast
• 1/2 cup warm water
• 3/4 cup warm milk
• 1/4 c sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1 egg
• 1 egg yolk
• 1 tablespoon grated lemon peel
• 1 teaspoon salt
• 4 cups unbleached all purpose flour
• Lemon Butter:
• 1/4 cup (1/2 stick) unsalted butter
• 1 1/2 teaspoons freshly grated lemon peel

1. Sprinkle yeast and 1 tbsp of the sugar over warm water in small bowl, stir to dissolve. Let stand until foamy about 10 minutes. Combine warm milk, remaining sugar, melted butter, eggs and lemon peel in bowl. Add yeast mixture and 1 cup flour with the salt. Mix until smooth and creamy about 3 minutes. Mix in enough flour 1 cup at a time to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if necessary, about 5 minutes. Oil large bowl. Add dough turning to coat entire surface. Cover bowl. Let dough rise in warm area until doubled about 1 1/4 hours.
2. For lemon butter: Melt butter with lemon peel in heavy small saucepan over low heat, set aside. Grease 12 inch springform pan or earthenware baking dish. Gently punch dough down. Knead on lightly floured surface until smooth. Divide into 20 equal pieces. Roll each piece into ball, pulling edges under to create smooth top. Place rolls rounded side up with sides just touching in prepared pan. Cover and let rise in warm draft free area until almost doubled about 20 minutes. Preheat oven to 375 degrees. Gently brush rolls with lemon butter. Bake until golden brown about 35 minutes. Cool slightly on rack before serving.

yeast, water, warm milk, sugar, unsalted butter, egg, egg yolk, salt, flour, lemon butter, butter, freshly grated lemon peel

Taken from www.epicurious.com/recipes/member/views/lemon-butter-crust-buns-52623801 (may not work)