Lemon Rolls
How do you prepare lemon bread with semolina flour?
Make an autolyse with semolina flour and water; then add yeast, lemon juice, lemon zest, and salt. Cold-ferment the dough, shape it into oval rolls with tapered ends, and let them rise. Make a deep lengthwise cut and bake at 250°C for 18 minutes until golden.
To enjoy a different kind of roll that will surprise you with the delicacy of its aroma and lemon flavor. A fresh roll that we can enjoy on its own or with a spread.
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Servings: To enjoy a different kind of roll that will surprise you with the delicacy of its aroma and lemon flavor. A fresh roll that we can enjoy on its own or with a spread.
Ingredients
- 500 g durum wheat semolina flour
- 280 ml water
- 6 g fresh brewer's yeast
- 50 ml lemon juice
- Zest of 2 organic lemons
- 12.5 g salt
Instructions
Sift the flour into a medium bowl and pour in about 200 ml of the total water.
Knead until all the water is absorbed, then let rest for 2 hours at room temperature.
After that time, pour in the remaining water and add the brewer's yeast.
Knead until all the ingredients are well combined.
Squeeze a lemon and pour 50 ml of juice into the dough.
Add the salt and knead for about 10-15 minutes, until the dough absorbs all the liquids.
Grate the zest of two lemons.
Add it to the dough and knead until all the ingredients are well incorporated.
Cover and let rest for 1 hour at room temperature, then for 3 hours in the refrigerator.
After the resting time, take the dough out of the refrigerator, transfer it to a surface dusted with semolina flour, and cut it into small pieces of about 150 g.
Take each piece and work it by bringing the ends toward the center. With the palm of your hand, make circular movements until the balls are nice and smooth.
Stretch each one out.
Shape them into an elongated form, leaving the center thicker and the ends thinner, like lemons.
Take a baking sheet, line it with parchment paper, place the small dough pieces on it, and let them rest for about 2 hours or less, until doubled in volume.
Preheat the oven to 250°C (485°F). Once they have doubled, use a kitchen scalpel or a very sharp knife to make a deep cut in the center of each dough piece.
Bake at 250°C (485°F) for 18 minutes in the lower part of the oven, then move the tray to the upper part for another 3 minutes so they brown. Remove from the oven and let cool before enjoying our fragrant lemon rolls.
Enjoy your meal!
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- 500 g durum wheat semolina flour
- 280 ml water
- 6 g fresh brewer's yeast
- 50 ml lemon juice
- Zest of 2 organic lemons
- 12.5 g salt