160 ml (combined with the combine whole egg, egg yolk and lemon juice with milk to make 160 ml)
★ Lemon zest (grate the yellow part only)
Instant dry yeast (sugar-resistant type)
For the icing:
Powdered (icing) sugar
Heavy cream (or use coffee cream if you don't have any heavy cream)
Unsalted butter (melted)
Combine the ★ ingredients well to dissolve. Mix the flours together.
Put all the dough ingredients except for the butter in a bread machine, and start the "dough kneading" program. Put the yeast in the yeast compartment.
Add the butter 5 minutes in. There's a lot of butter, so slice it beforehand. Leave the dough in the bread machine until the 1st rising is complete.
Take the dough out of the machine, press gently to deflate, and cut into 5 portions with a pastry scraper. Round off each portion of dough with the seam side down. They should be about 106 g per portion.
It's a rather soft dough, so if necessary, dust your work surface very lightly. Cover the dough with a tightly wrung out moistened kitchen towel, and rest for 15 minutes.
After the dough has rested, turn the pieces over, roll out with a rolling pin to deflate, and round them off again with the old seam in the middle. Pinch closed again.
Roll the pieces on a work surface a bit to round them off. Put the rolls in oiled round bread molds, and use your oven's bread-rising setting for their 2nd rising at 35°C for 40 to 45 minutes.
The dough is done rising when they fill the molds. Preheat the oven to 210°C. Cover the dough with a tightly wrung out moistened kitchen towel to prevent them from drying out.
Lower the oven temperature to 190°C, and bake for about 15 minutes. They will puff up a lot!
In the meantime, melt the butter in a bowl suspended over hot water, add the other icing ingredients and mix well to combine.
Once the rolls are baked, take them off the baking sheet and remove the rolls from the moulds immediately. Cool on a cooking rack.
Brush the tops with lots of icing while the rolls are still hot. By doing this the icing will melt with the heat and spread nicely, for a shiny smooth finish.
Leave to cool. When the rolls have cooled down the icing will harden right away.
This is how they look sliced. The texture is so fine and amazingly light. I can eat 2 of these easily.
Rip the bread rolls apart! Am I being annoying? It just makes me so happy to see the soft, springy dough! These rolls are best when freshly baked and just cooled!
I used this 10.5 diameter round pan for hamburgers. It's pretty useful for many things.
Story Behind this Recipe
I make this bread whenever I get some tasty honey! It's a recipe that's been perfected over many attempts.
Since there are a lot of ingredients that tend to weigh down the dough, I've used a very strong (high gluten) bread flour for half the flour. You can use all-very high gluten bread flour, but please at least try using it for half the amount of flour. Adjust the amount of moisture depending on what kind of flour you use. When you grate the lemon zest, be sure to grate the yellow part only (and stay clear of the pith)!