Lemon dinner rolls

This lemon roll was so good that I forgot I was on a low carb diet and ate an entire roll while ‘testing’ it. Perhaps it will go well with a touch of rosemary and its sturdy open texture makes it a good mop for meat stews and thick soups.

Credits : Artisanal Breads by Eric W Kastel

Makes 20 rolls

Ingredients :

540g warm water

4g malt

23g olive oil

400g Bread  flour

60g durum flour

100g rolled oat, milled to flour

11g instant yeast

fine zest of 1 big lemon, 2  if you prefer a more citrusy aroma

Method :

In the bowl of a stand mixer, add water, malt, oil.

Top with flours, yeast.

Knead with hook until partial gluten forms.

Sprinkle zest. Knead until dough comes together, medium speed.

Transfer dough to oiled bowl. Leave to ferment.

When dough is double in bulk and springs back halfway when poked with a floured finger, transfer to work top.

Stretch and fold the dough into thirds. Rest 15 mins.

Lightly flour work top.

Divide the dough to 2 portions.

Make out 20 similar rolls and place on 2 lined trays.

Leave to ferment for 1 hour.

When dough buns spring halfway back with a floured finger, preheat oven to 230C.

Place a tray of steaming water under the baking rack.

Lance an X on each roll, mist spray.

Bake each tray at 230C for 19 minutes or until crust is golden brown.