Filled Pizza Flavoured 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 roll.
  2. Mash avo and add lime juice, spread on one side.(25g)
  3. Add sliced turkey.(20g per roll) and sliced Swiss cheese (20g per roll.)
  4. Drizzle with honey mustard sauce.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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