Peter Reinhart's Artisan Breads Every Day
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Beyond wonderful. They are now my favorite breakfast item. I used lemon extract in my dough and in the icing. The dough was easy to make, I tried it first in the mixer and then a second time by hand. Both were successful, I think by hand was easier. I really greased my hands, worksurface and rolling pin with this dough. It made the forming the log much easier. Definitely let the buns cool before icing so you get a beautiful white contrast.
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