Lemon Bread Rolls
These soft, lemony rolls are lightly sweetened with agave nectar and packed with poppy seeds. Perfect for breakfast or a light snack, they’re begging for a spread of jam to complete the experience!
Equipment
- Baking sheets, Large bowl, Medium saucepan, Parchment paper or silicone mats, Plastic wrap, Rolling pin, Wire rack
Ingrediënten
- 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
Instructies
- 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.
Notes / Tips / Wine Advice:
Serving Tip:
These rolls are delightful with a spread of fruit jam or vegan butter for an extra layer of flavor. They also make a great addition to a spring picnic or brunch table.
Wine Advice:
Pair these citrusy rolls with a light white wine, such as a Sauvignon Blanc or a Pinot Grigio, for a refreshing combination.
Nutritional Information
Calories: 130 kcal | Carbohydrates: 24 g | Protein: 4 g | Fat: 4 g | Fiber: 2 g | Sugar: 4 g | Salt: 0.3 g
--------------------------------------------------------------------------------------------------
