Sweet or savory? These
lemon rolls are a wild card to play and savor at any time of day. Soft and fragrant, thanks to
Pasta Madre Essiccata Ruggeri , a
dry mother yeast with the same properties as the live one. "Le Passioni di Antonella" then uses
Arifa Farina bio , the blend of organic flours ideal for any type of sweet or savory recipe.
Ingredients
Preparation
In a large bowl, pour the water and yeast and mix. Add the lemon juice, flour, lemon zest, sugar and salt, then knead vigorously. The dough will be soft but compact.
Oil a bowl and place the dough covered with cling film in it. Place the bowl to rise in a sheltered place (such as the oven) for 1 hour. After the first resting time, divide the dough into small rolls of 50-60 g each. Brush them with the mixture (egg, salt and milk).
Let it rise for another 1 hour, always sheltered. Cook in a preheated oven in static mode at 220 C° for 20 minutes.
Tip: Steam the bread, placing 4-5 ice cubes in a baking dish on the lower rack of the oven, to obtain very soft bread!
