Lemon-scented Challah Buns

Ingredients

• 8 servings dill seed 
• 3 large eggs divided
• 2.5 cups flour all-purpose divided
• 2 tablespoons honey 
• 1 teaspoon lemon zest grated
• 2 tablespoons olive oil 
• 1 teaspoon salt 
• 0.5 cup water (100° to 110°)
• 1 teaspoon water 
• 1.5 teaspoons yeast 

Equipment

• bowl
• baking sheet
• oven
• whisk
• wire rack
• plastic wrap

Directions

1. Dissolve yeast in 1/2 cup warm water in a large bowl; stir in honey.
2. Let stand 5 minutes.
3. Add olive oil and 2 eggs; stir well with a whisk.
4. Add 2 cups flour, salt, and lemon rind to yeast mixture, and stir until a soft dough forms.
5. 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.
6. 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.)
7. Punch dough down. Shape dough into 8 equal balls.
8. Place on a floured surface, and cover lightly with a damp towel or plastic wrap.
9. Let rest 15 minutes.
10. Flatten each piece to 1/2 inch thick, and place on a parchment-lined baking sheet.
11. Combine remaining 1 egg and 1 teaspoon water; brush tops of dough with egg wash, and sprinkle with dill seeds.
12. Let rise 30 minutes.
13. Bake at 350 for 15 to 20 minutes or until golden brown. Cool on a wire rack.