Lemon Rolls

Grab a large mixing bowl and add strong white bread flour and salt, then mix together.

Add the remainder of the ingredients and mix on low speed for 2 to 3 minutes, then increase to medium-high speed and mix for 6 to 8 minutes until the dough pulls away from the bowl.

Lightly oil a separate bowl and set aside.

Place the dough onto a surface and knead briefly into a ball shape.

Place the dough into the lightly oiled bowl, cover with cling film, and leave to prove for around 1 hour until doubled in size.

After proving, knock back the dough to remove gases, then place it onto the surface and shape it into a ball again.

Roll out the dough into a rectangle (dimensions provided in the blog post).

Spread homemade lemon curd over the rolled-out dough.

Cut the dough into eight equal pieces by halving and then halving again, and then halving those pieces.

Roll each piece up and place them into a lined 9 by 13 inch pan.

Cover the rolls with cling film and leave in a warm place for around 45 minutes until they have bunched up.

Preheat the oven and sprinkle pearl sugar on top of the rolls before baking.

Bake the rolls until done, then leave to cool.

Equipment Needed

Spice Level:

Dietary

Allergens