Pastrami and Rye Rolls

Ingredients

Units %
Part 1
Rye 50% 500g 0
White Flour 500g 0
NCP Yeast Wet 40g 0
Water 600g 0
Part 1 total 0
Filling
Pastrami 410g 0
Honey Mustard 205g 0
Dill Pickles 205g 0
Diced Peppadews 205g 0
Coleslaw 410g 0
Filling total 0

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.

Filling
  1. Cut and spread both sides of roll with honey mustard.(10g)
  2. Add sliced pastrami.(20g)
  3. Sprinkle sliced pickles and diced peppadew. (10g each per roll.)
  4. Spread 20g sweet coleslaw on each roll.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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