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Granny's Lemon Dill Buns

1/2 cup milk
1 tbl butter
2 tbl sugar
1 tsp salt
1 pkt dry yeast - (abt 1 tbspn)
1/3 cup warm water (90 degrees)
2 x eggs
2 tsp finely-minced fresh dill
    (or 1/2 tspn dried dill weed)
2 tsp grated lemon zest
2 x garlic cloves minced or pressed
2 1/2 cup all-purpose flour
2 tsp poppy seeds

 Method :
In a small saucepan, bring the milk just up to a simmer, remove from heat and stir in the butter, sugar, and salt. Let cool to lukewarm, stirring occasionally to dissolve the ingredients. Pour into a large mixing bowl.
Dissolve the yeast in the warm water, then stir it into the milk mixuture. Whisk one of the eggs and stir it in along with the dill, lemon zest and garlic. Mix in as much flour as needed to make a smooth, moist dough. Knead until smooth. Place in a large oiled bowl, turn the dough so both sides are oiled, cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.
Punch down the dough and divide it into 6 pieces. Roll into balls and let rest 10 minutes, covered with a towel. With a well-floured rolling pin, roll the balls into 3 1/2-inch rounds. Place on a greased baking sheet. Cover lightly with a towel and let rise until almost doubled.
Preheat the oven to 350 degrees. In a small bowl, whisk the remaining egg with 1 tablespoon water. Brush the tops of the buns lightly with egg wash, sprinkle with poppy seeds and put in the heated oven. Bake until golden brown, about 20 minutes.
Transfer to a cake rack to cool. Extra buns may be wrapped when cool and frozen for later use.
This recipe yields 6 buns.

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