*Can substitute with 2 tablespoons potato flour
Stir together flour, potato flakes, sugar, yeast and salt in a large mixing bowl or the bowl of an electric stand mixer.
In a separate mixing bowl or large measuring cup, combine eggs, milk, lemon juice, honey, vanilla extract and lemon zest. Add wet ingredients to the dry ingredients; mix until combined. Scrape the bottom and sides of bowl as needed while mixing.
Beat in the butter, 1 tablespoon at a time, until incorporated.
Scrape the dough out onto a clean, dry, unfloured countertop. Knead using the stretch and fold technique: use one hand to hold the half of the dough closest to you. Use the other hand to stretch the other half of the dough away from yourself. Fold the stretched dough back towards you on top of itself. Rotate 90° and repeat until the dough is mostly smooth and no longer sticky. If the dough becomes difficult to stretch, let it rest 5 minutes, then resume kneading. This process may take 15-30 minutes.
Place the dough in a lightly oiled bowl and cover with plastic wrap to rise for about 1 hour, or until it doubles in size.
Remove dough from the bowl and divide into 12 equal pieces. Form each piece into a ball and place in a greased 13×9-inch pan, arranged with four dough balls across the long side of the pan and three going down the shorter side of the pan. Cover with oiled plastic wrap to rise for 40 minutes.
Preheat oven to 325°F. Once the rolls have risen, bake for 25-30 minutes or until lightly golden. While the rolls are still warm, brush with lemon paste and sprinkle with sugar.
Serve warm or at room temperature. Rolls may be stored wrapped in foil at room temperature for up to 5 days.
Recipe by Bridget350
*Can substitute with 23 grams potato flour
Stir together flour, potato flakes, sugar, yeast and salt in a large mixing bowl or the bowl of an electric stand mixer.
In a separate mixing bowl or large measuring cup, combine eggs, milk, lemon juice, honey, vanilla extract and lemon zest. Add wet ingredients to the dry ingredients; mix until combined. Scrape the bottom and sides of bowl as needed while mixing.
Beat in the butter, 14 grams at a time, until incorporated.
Scrape the dough out onto a clean, dry, unfloured countertop. Knead using the stretch and fold technique: use one hand to hold the half of the dough closest to you. Use the other hand to stretch the other half of the dough away from yourself. Fold the stretched dough back towards you on top of itself. Rotate 90° and repeat until the dough is mostly smooth and no longer sticky. If the dough becomes difficult to stretch, let it rest 5 minutes, then resume kneading. This process may take 15-30 minutes.
Place the dough in a lightly oiled bowl and cover with plastic wrap to rise for about 1 hour, or until it doubles in size.
Remove dough from the bowl and divide into 12 equal pieces. Form each piece into a ball and place in a greased 33×23-centimeter pan, arranged with four dough balls across the long side of the pan and three going down the shorter side of the pan. Cover with oiled plastic wrap to rise for 40 minutes.
Preheat oven to 162°C. Once the rolls have risen, bake for 25-30 minutes or until lightly golden. While the rolls are still warm, brush with lemon paste and sprinkle with sugar.
Serve warm or at room temperature. Rolls may be stored wrapped in foil at room temperature for up to 5 days.
Recipe by Bridget350
Madagascar Bourbon Pure Vanilla Extract
Pure Lemon Paste
