German Style Buns
|Active dry yeast||2 1⁄4 Teaspoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs), scalded|
|Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
|All purpose flour||4 Cup (64 tbs)|
|Eggs||2 , well beaten|
|Fruit preserves||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
Soften yeast in the warm water.
Pour scalded milk over butter, sugar, salt, and lemon peel in a bowl.
Stir until butter is melted.
Cool to lukewarm.
Beat in 1 cup flour until smooth.
Stir in yeast.
Add about half the remaining flour and beat until very smooth.
Beat in eggs.
Then mix in enough remaining flour to make a soft dough.
Turn onto a lightly floured surface; cover and let.
rest 5 to 10 minutes.
Knead dough until smooth and elastic.
Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled.
Punch down dough and turn onto a lightly floured surface.
Roll dough to 1/2-inch thickness.
Using a sharp knife, cut dough into twenty-four 3x2-inch rectangles.
Spread rectangles almost to edges with fruit preserves.
Starting with shorter side, roll up rectangles.
Place rolls side by side in 2 greased 11x7x1 1/2 inch baking pans.
Brush rolls generously with melted butter.
Cover; let rise again until almost doubled.
Bake at 350°F 25 to 30 minutes, or until rolls are lightly browned.
Remove rolls from pans to wire racks; cool slightly.
Drizzle with a confectioners' sugar glaze.