Filled Smokey Cheese and Onion 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. Combine cream cheese and mustard and spread on roll.
  2. Add roast beef. (20g)
  3. Add diced parsley and diced peppadew.
  4. Decorate with lettuce chopped olives.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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