BLT Chakalaka Roll


Working Method

  1. Place all ingredients into mixing bowl.
  2. Mix for 2 minutes slow and 6 minutes fast. Depending on type of mixer.
  3. Scale each head of dough @ 2.4kg i.e. 80g per roll.
  4. Bulk fermentation : Allow the dough to rest covered for ± 10 minutes before working off.
  5. Sprinkle each roll with a little sifted maize meal.
  6. Prove for ± 40 minutes dough temperature ex proofer should be ± 40° C.
  7. Bake at 220° C with lots of steam ±12 minutes.

  1. Cut and spread both sides of roll with mayo.(10g)
  2. Mash avo and add lime juice, spread on one side.(25g)
  3. Fry bacon till crispy and add on top of avo.(20g per roll)
  4. Decorate with lettuce and tomato.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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