Filled Chipvital Rolls


Working Method

Part 1
  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. Prove for ± 40 minutes dough temperature ex proofer should be ± 40° C.
  6. Bake at 220° C with lots of steam ± 12 minutes.

  1. Cut and spread both sides of roll with CREAM CHEESE.(20g)
  2. Add roast beef.(20g)
  3. Sprinkle diced peppadew. (10g each per roll.)
  4. Decorate with lettuce and tomato.
  5. Drizzle with salad dressing.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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