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Lemon Dill Buns

Ingredients:

• 1/2 cup milk
• 1 Tbsp. butter
• 2 Tbsp. sugar
• 1 tsp. salt
• 1 package (1 Tbsp.) dry yeast
• 1/3 cup warm water (90º)
• 2 eggs
• 2 tsp. finely minced fresh dill or 1/2 tsp. dry dill weed
• 2 tsp. grated lemon zest
• 2 cloves garlic, minced or pressed
• 2 1/2 cups all-purpose flour
• 2 tsp. poppy seeds

Cooking Instructions:

In a small saucepan, bring the milk just up to a simmer, remove from heat and stir in the butter, sugar and salt. Let cool to lukewarm, stirring occasionally to dissolve the ingredients. Pour into a large mixing bowl.

Dissolve the yeast in the warm water, then stir it into the milk mixture. Whisk one of the eggs and stir it in along with the dill, lemon zest and garlic. Mix in as much flour as needed to make a smooth, moist dough. Knead until smooth. Place in a large oiled bowl, turn the dough so both sides are oiled, cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.

Punch down the dough and divide it into 6 pieces. Roll into balls and let rest 10 minutes, cover with a towel. With a well-floured rolling pin, roll balls into 3 1/2-inch rounds. Place on a greased baking sheet. Cover lightly with a towel and let rise until almost doubled.

Preheat the oven to 350ºF. In a small bowl whisk the remaining egg with 1 tablespoon water. Brush the tops of the buns lightly with egg wash, sprinkle with poppy seeds and put in the heated oven. Bake until golden brown, about 20 minutes. Transfer to a cake rack to cool. Extra buns may be wrapped when cool and frozen for later use.

Servings per recipe: 6

Cal. 248 / Total Fat 4g / Sat. Fat 2g / Chol. 43mg / Sdm. 378 / Carbo. 44g / Prot. 8g / Om-3 0g