How are you all? I’ve had a long week taking care of my poorly children, Alhamdulillah it’s nothing major, they have cold.
I hope I’ve encouraged you to get in the kitchen and bake these, if you prefer you can swap the thyme for coriander, forget the lemon all together or both and you will still end up with pleasant rolls just without the punch of flavour.
Lemon & Thyme Bread Rolls
- 500grams strong white bread flour
- 2teaspoons fine sea salt
- 2tablespoons fresh thyme leaves only, this equals about 12 average size thyme sprigs, remove small leaves from woody stem.
- 1 lemon, zest only = about 1/2tablespoon
- 1 x 7g sachet fast action yeast
- 1/2tablespoon runny honey
- 2tablespoon extra virgin olive oil plus more for work surface, hands, brushing roll tops before baking.
- 300ml* lukewarm water
- Weigh then place bread flour in a large bowl or the bowl of your stand mixer. Sprinkle salt evenly over surface of flour then mix, i use a butter knife to do this but a spoon is ok too.
- Sprinkle lemon zest and thyme leaves over flour, mix
- Sprinkle yeast and pout honey evenly over flour, mix
- Make well in center of flour, add olive oil and water, mix adding more water until a shaggy dough is formed.
- Knead for 10 minutes by hand or 5 minutes in your stand mixer until you have a smooth dough like this:
- Lightly oil hands, lift out the dough and weigh, as you see mine was 841gram, divide by 12 = 70.08 each dough bowl has to be around 70grams so divide up your dough into 12 portions and then shape into round balls, here is how i did it, thank you to my son for the helping hand!
1.-4. – On a lightly oiled surface, flatten dough into a disk, fold each ‘side’ into center, this creates a ‘spine’ enabling the dough to rise evenly.
- Place rolls on a lined baking sheet and brush tops with olive oil to prevent the cling film from sticking. Leave to rise at room temperature for1 hour.
- After an hour add an old roasting tin to the lower rack of your oven and pre-heat to 220C/200c (Fan), total rising time will end up being about 1 hour 10-20 minutes.
- Once your oven is ready, carefully take out the hot roasting tin, add ice cubes or pour cold water into your very hot roasting tin and place back in oven. The cold water hitting your hot roasting tin creates steam. Steam is ideal when baking to get the best rise out of your bread and create a crisp crust.
- Bake bread rolls on middle rack of oven for 15minutes. Remove roasting tin after 8 minutes.
- Remove rolls from oven and transfer to cooling rack.