July's recipe

Our recipe of the month: Soft Rolls.

Recipe 

58.000
20.000
150
500
5.300
300
300
300

g
g
g
g
g
g
g
g

 

80
20
1,5
5
53
3
3
3

%
%
%
%
%
%
%
%

flour                            } 100%
Panoplus Light            }
salt
fresh yeast *
water
sugar
milk powder
margarine 

 

* or instant yeast 1/3 of fresh yeast

Method

For optimum water absorption it is recommended that 1st stage mixing (slow speed) is at least 8 minutes.
Mix the ingredients to a well developed dough.
Dough temperature 25°C.
Scaling weight 1800 gram.
Round up.
Intermediate proof 15 minutes.
Divide and mould into desired shape.
Final proof 60 minutes.
Baking temperature 260°C.
Baking time 10 minutes.

Yield 280 pieces.

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