Lemon Sugar Buns

• Bring milk to room temperature. Stir in the yeast and set aside while you prep the rest of the ingredients. .
• In the bowl of a mixer fit with the paddle attachment, cream the butter, sugar, lemon zest, vanilla and salt until fluffy. Scrape the bowl down.
• Add the whole eggs and egg yolks all at once. Mix on medium speed and then on high until combined, scraping down often. Incorporate the milk/yeast mixture. It will, most likely, curdle.
• Switch to the dough hook attachment and add half the flour. Mix on the suggested speed of the mixer until the flour is all incorporated. Add the remainder of the flour and mix to blend and then mix for 3 to 4 minutes to knead.
• Spray a container at least 3 times as big as the dough with a non-stick baking release. Add the dough, turn it over and cover the top with plastic warp. Place the lid on or cover with a towel and mark the time on it. Let it rise until about 2 to 2 ½ times as large. It is best to refrigerate it overnight at this point to make it easier to roll out.
• When ready to finish, divide the dough in half (about 620 grams). Roll it ⅓ to ½" for thinner rolls and about ¾" for thicker rolls. Place the dough on a parchment paper lined baking sheet and refrigerate or freeze briefly to firm up. Do not freeze hard.
• Cut out the rounds the size you want. I used a 3 ¾" round cutter. Place them on parchment lined baking sheets leaving at least 1 ½" between them. Cover with a towel and let rise until doubled, about 1 ½ to 2 hours.
• Preheat the oven to 350°F.
• Beat the egg white until foamy. Brush 2 or 3 rounds at a time and cover heavily with the Swedish Pearl sugar. Press the sugar in lightly to make sure it adheres. Do not brush more as the sugar won't stick. Double pan the rolls to prevent them from getting too brown on the bottom.
• Bake for 15 to 18 minutes for the thinner rolls. For thicker rolls about 20 to 22 minutes. They should be golden brown but still soft when removed from the oven.
• Cool completely. These can be frozen hard, then wrapped individually to keep the sugar intact. Carefully place them in a freezer proof bag where they will keep for several months. Thaw at room temperature and heat briefly at 350° F.
• The yield depends upon the size of the cutter and the thickness to which the buns have been rolled. Using a 3 ¾" cutter and rolling the dough ⅓" thick yielded about 18 to 20 buns.