The toast of Bath, England in Georgian and Regency times (early XIXth century). This makes perfect hamburger buns of the "egg bun" variety.
| 1¼ cup | milk |
| 6 tbsp | butter, softened |
| ¼ cup | sugar |
| 1lb | bread flour |
| 2¼ tsp | yeast |
| 2+1 | eggs (1 used to wash at end) |
| — | lemon zest |
| 1½ tsp | salt |
| 2-3 threads | saffron (optional) |
1. Proof yeast in ¼ cup warm milk plus a pinch of the sugar.
2. Warm milk over low heat. Do not scorch. Add sugar to dissolve. Add butter to melt. Add saffron. Set the milk aside to cool to at least 110°.
3. Add flour to mixing bowl, then add rest of milk. Add lemon zest, eggs and salt. Mix well. Work dough until it becomes smooth and sticky, about 8 minutes. (It will not become a ball.)
4. Cover and let rise for 60-90 minutes or until doubled.
5. Punch dough down, turn out onto lightly floured surface, then separate into bun-sized pieces. Make balls, place on parchment-lined baking sheet. Flatten the balls slightly. (Think hamburger buns.) Cover and let rise another 45-60 minutes.
6. Preheat oven to 400°. Brush the tops with a wash made from the extra egg.
7. Bake for 15 minutes. Try tenting them if they brown too much. Their internal temperature should read 190-200°.