lightly with half the glaze. bake them for 30 to 35 minutes, or until they're golden brown.
remove the buns from the oven, and brush them with the remaining glaze.
store for 3 days on the counter, or freeze for up to a month.
this recipe is outstanding! what a lovely lemony flavor coupled with a great texture. it's not sweet, and yet...it satisfies the same way a good sweet can, due to the lemon. i used both fresh zest and lemon oil, in both the dough and the glaze. could not be better. (well, i could shape my buns a little better, but that's on me.) i imagine these, made larger, would 