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Lemon Buns

Holiday.Cook's picture
Ingredients
  Cook and serve lemon pudding/pie mix 3 Ounce (1 Package)
  Active dry yeast 1⁄2 Ounce (2 Package, 1/4 Ounce Each)
  Sugar 2 Teaspoon (Plus 3/4 Cup Sugar)
  Warm water 1 Cup (16 tbs) (110° To 115°)
  Eggs 4 , separated
  Warm milk 1 Cup (16 tbs) (110° To 115°)
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Salt 1⁄2 Teaspoon
  All purpose flour 9 Cup (144 tbs)
  Confectioners sugar 1 1⁄2 Cup (24 tbs)
  Lemon juice 2 Teaspoon
  Milk 3 Tablespoon
Directions

Prepare pudding mix according to package directions; cover and refrigerate.
In a small bowl, dissolve yeast and 2 teaspoons sugar in warm water; let stand for 5 minutes.
In a mixing bowl, beat egg yolks and remaining sugar until thickened.
Add the yeast mixture, milk, butter, salt, egg whites and 4 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide into 36 pieces.
Roll each piece into a ball.
Place 2 in apart on greased baking sheets.
With thumb, make a large indentation in center of each ball; stretch to 3-1/2 in in diameter.
Place about 2 teaspoons of pudding in each indentation.
Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 15-20 minutes or until golden brown.
Remove from pans to wire racks.
For glaze, combine the confectioners' sugar, lemon juice and enough milk to achieve desired consistency.
Drizzle over warm buns.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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