Soft White Rolls
Ingredients
- 10000 g - 100% Flour
- 600 g - 6% Sugar
- 200 g - 2% Yeast (dry)
- 200 g - 2% Sonplus Spra
- 150 g - 1.5% Salt
- 100 g - 1% Crumb Soft
- 50 g - 0.5% Sonplus Toast Export
- 5000 g - 50% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: approx. 1800 grams (30 pieces)
- Dough proof: Approx. 15 minutes
- Divide and round up Place the dough pieces on baking sheets
- Final proof: Approx. 70 minutes
- Final proof: Approx.10 minutes at 260ºC no steam
For a more shining crust, brush the rolls before baking with eggwash or after baking with a little oil
