1 (8 ounce) package non-instant bread dough
1/2 cup butter, melted
1 egg, beaten
2 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons dry yeast
In a small bowl, combine bread dough, butter, egg, sugar, salt and ground black pepper. Mix well and add yeast. Stir together until dough pulls away from the sides of the bowl.
Knead dough until elastic, about 10 minutes. Place in a lightly greased bowl, and set aside.
In a large bowl, combine lemon juice, water, sugar, salt, pepper, and yeast. Stir together until all ingredients are combined.
Dissolve 1/3 of the lemon juice in 1/3 of the yeast mixture. Add remaining 1/3 of the lemon juice, and stir until all ingredients are thoroughly combined. Add egg, and stir until all ingredients are thoroughly combined.
Place dough in a lightly greased bowl. Cover with plastic wrap, and set in a warm place to rise until double, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Divide dough into two equal pieces. On a lightly floured surface, roll the pieces into 1 inch balls. Cut into 1/2 inch slices. Place the slices 2 inches apart onto ungreased baking sheet.
Bake in preheated oven for 8 to 10 minutes, or until lightly browned.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).