Lemon Bread Rolls

Name: Lemon Bread Rolls
Ingredients: strong bread flour: 500g; dried yeast: 7g; salt: 10g; water: 350ml; lemon zest: 2

Features:

Zesty lemon rolls with a fresh summer taste

Ingredients

These bread rolls have the extra tang of lemon which makes them the perfect accompaniment for light summer salads and dishes.

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1 Done	Make the dough according to our simple bread recipe
2 Done	Add the zest of 2 lemons as you start kneading the dough.
3 Done	Put the kneaded dough in a bowl and cover. Leave it somewhere warm and draught free until it doubles in size.
4 Done	Scrape out the dough and divide into 10 even parts. The best way to do this is to weigh your dough, divide the amount by ten and then weight each piece you cut off to get roughly that amount. We want the 10 rolls to be close in size so they all cook at the same rate in the oven.
5 Done	Fold the dough into individual rolls, cover and leave until double in size.
6 Done	Preheat the oven to 220C. Put a baking stone or upturned baking tray in the middle of the oven. Once the dough has doubled in size, slice the top with a sharp knife. This will allow the bread to expand. Transfer the dough to the oven and cook for 10 minutes or until golden brown.
7 Done	Remove from the oven and place on a cooling rack for 15 minutes before you try them!