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Lemon-scented Challah Buns

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield Makes 8 buns


  • 1 1/2 teaspoons yeast
  • 1/2 cup warm water (100° to 110°)
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 3 large eggs, divided
  • 2 1/2 cups all-purpose flour, divided
  • 1 teaspoon salt
  • 1 teaspoon grated lemon rind
  • 1 teaspoon water
  • Dill seeds

How to Make It

  1. Dissolve yeast in 1/2 cup warm water in a large bowl; stir in honey. Let stand 5 minutes. Add olive oil and 2 eggs; stir well with a whisk.

  2. Add 2 cups flour, salt, and lemon rind to yeast mixture, and stir until a soft dough forms.

  3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

  4. Place dough in a large, lightly greased bowl, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

  5. Punch dough down. Shape dough into 8 equal balls. Place on a floured surface, and cover lightly with a damp towel or plastic wrap. Let rest 15 minutes.

  6. Flatten each piece to 1/2 inch thick, and place on a parchment-lined baking sheet. Combine remaining 1 egg and 1 teaspoon water; brush tops of dough with egg wash, and sprinkle with dill seeds. Let rise 30 minutes. Bake at 350° for 15 to 20 minutes or until golden brown. Cool on a wire rack.