Warm the milk in a small saucepan over low heat, taking care not to boil it. Once warm, whisk in the sugar until dissolved, then stir in the butter until melted. If using saffron, add it now and allow the mixture to cool to 110°F or below before continuing.
In a large bowl, sift the bread flour and whisk in the instant yeast. Strain the milk mixture into the flour to remove saffron threads. Add eggs, lemon zest, and salt. Mix until a ragged dough forms, then knead until smooth (note: this will be a sticky dough). Place dough in a greased bowl, cover, and let rise for 60–90 minutes or until doubled in size.
After rising, punch down the dough to remove air bubbles. On a floured surface, divide into six equal pieces. Shape each piece into a ball and flatten slightly like a cake. Arrange on a lined baking sheet, cover, and let rise for another 45–60 minutes.
Preheat oven to 400°F.
For the egg wash, whisk the egg and water until smooth. Brush the tops of the buns with the egg wash once risen. Bake on the middle oven rack for 15 minutes or until golden, tenting with foil if browning too quickly. Cool on a wire rack and serve warm with butter, jam, or clotted cream.
Notes
The dough is intentionally sticky and won’t form into a traditional ball — this creates a soft, tender crumb.
Saffron is optional and only for color; skip it if unavailable.
Ideal for special breakfast or afternoon tea spreads.
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