Add the strong bread flour and cake flour to a bowl. Add the yeast and sugar to the part of the bowl nearest to you and the salt at the back. Measure out the milk and margarine.
Heat the milk to body temperature (room temperature is also ok if it's summer). Add the milk to the mixture on top of the yeast and blend a little with your fingers. (Adjust the amount of milk if it looks like it is going to be too much or too little).
When fully mixed, turn the dough out onto the work surface and knead with the palms of your hands (pressing in a forward motion). Knead for 10 minutes and when a thin film begins to form, add the margarine.
It won't combine well at first, but with a bit of effort everything should start to come together. Knead until the dough becomes a little glazed, gather into a large ball and placed it seam-down back in the bowl.
Cover the bowl in cling wrap and a damp cloth and prove inside an oven heated to 35℃ for 40 minutes The dough should double in size.
Take the dough out of the bowl and punch down. Split the dough into 8 equal pieces and form each piece into a ball. Cover with cling wrap or a bowl and leave to rest for 20 minutes (15 minutes if it's summer time).
Once rested, roll the dough into oblong oval shapes whilst getting rid of any excess gas and roll it up away from you. Make sure they don't become too wide though.
Once rolled, firmly seal all of the seams and form into lemon shapes. Line them up on a baking tray lined with parchment paper, leaving plenty of space between each one.
Leave to prove for a second time in the oven for 30 minutes at 40℃.
Once proved, heat the oven up to 180℃. Whilst the oven is heating up, score each one, put some margarine on the top and sprinkle with plenty of sugar.
Bake for 17 minutes at 180℃ to finish.
Story Behind this Recipe
I made simple bread rolls that really made the most of the scent of the Rama brand margarine I used.