Lemon rolls

Ingredients for 4 servings:

• 430 g wheat flour type 405, organic
• 2 lemon(s), organic
• 6 g salt
• 15 g sour cream butter, room temperature
• 1 tsp raw cane sugar
• 15 g yeast
• 250 ml water, room temperature
• 3 tbsp, heaped rye flour type 1150 for rolling

Instructions

Working time approx. 25 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 16 minutes; Total time approx. 1 hour 31 minutes

Grate the zest from the lemons. Then use the lemons for something else. Put all the ingredients except the rye flour and lemon zest into a food processor and knead into a dough. Knead the dough for 10 minutes, then add the lemon zest after 8 minutes. Then cover and let the dough rest for 20 minutes. Line a baking sheet with baking paper. Shape the dough into 10 to 12 rolls. Roll the rolls in rye flour and sprinkle with a little water. Place on the baking sheet, cover, and let rest for another 30 minutes. Cut the rolls three times before baking. Preheat the oven to 240 degrees Celsius (top/bottom heat). Place the baking sheet on the second rack from the bottom of the oven and bake the rolls for approx. 16 minutes. After 10 minutes of baking, rotate the baking sheet 180 degrees. Then let the rolls cool on a wire rack. Tip: The rolls taste perfect with marinated salmon and many other fish dishes.