Name: Lemon Bread Rolls
Prep time: 15 min
Cook time: 20 min
Ingredients: 6 ounces 170 g vanilla soy or other nondairy yogurt; ½ cup 120 ml soy or other nondairy milk; 2 tablespoons 28 g nondairy butter; 1 tablespoon 21 g agave nectar; 2½ tablespoons 23 g poppy seeds, divided; 1 teaspoon pure lemon extract; 2 teaspoons lemon zest; 1 cup 120 g light spelt flour; 2 cups 240 g white whole wheat or regular whole wheat flour, divided; 2 teaspoons bread machine yeast; 1 teaspoon fine sea salt; ½ teaspoon canola oil (to coat the bowl); 2 tablespoons 30 ml water

In a small saucepan, combine the yogurt, milk, butter, and agave nectar.
Heat over medium heat until the mixture reaches 100°F (38°C).
Stir in 2 tablespoons of poppy seeds, lemon extract, and lemon zest.
Set aside.
In a large bowl, combine the spelt flour, 1 cup of the whole wheat flour, yeast, and salt.
Stir the wet ingredients into the dry ingredients.
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
Add the remaining flour, a little at a time, if the dough is too wet.
Shape the dough into a ball and coat with oil in a large bowl.
Cover tightly with plastic wrap and let rise for 60 to 90 minutes.
Punch down the dough and flatten it into a rectangle (14 × 12 inches) about ¼ inch thick on parchment paper or a silicone mat.
Cut the dough into six 14 × 2-inch strips.
Roll each strip like a cinnamon roll.
Place the rolls on extra parchment or silicone mats.
Lightly brush with water and sprinkle with the remaining ½ tablespoon of poppy seeds.
Loosely cover with plastic wrap and let rise for 30 minutes.
Preheat the oven to 375°F (190°C, gas mark 5).
Remove the plastic wrap and bake for 16 to 20 minutes, or until golden brown and the rolls sound hollow when tapped on the bottom.
Let cool on a wire rack.

Lemon Bread Rolls

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