Russian Rolls


Units %
Part 1
Cake flour 10000g 0
Extra Soft 10% Premix 1000g 0
NCP Yeast Wet 400g 0
Fat Irma's 300g 0
Water 5800g 0
Part 1 total 0
Russians 1326g 0
Grated Cheese 5303g 0
Topping total 0

Working Method

  1. Place all ingredients into mixing bowl. When using extra soft 10% it is very important that you use a 100% fat such as Irma's in conjunction with the product. This will lengthen the shelf life considerably.
  2. Mix for 2 minutes on slow speed and 7 minutes on fast speed. Dough temperature ± 24° C.
  3. Scale heads of dough at 2 kg, cut on divider and rest for 5 minutes. N.B. Please cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.
  4. Take russians and cut in half lengthways.
  5. Stretch each peace of dough into a rectangular shape and place a piece of russian with the cut side facing down on top of the dough.
  6. Fold dough around the russian and place on pan with the joint facing underneath. Place ± 30g of cheese on each roll and press down.
  7. Prove for ± 50 minutes.
  8. Bake at 240° C for ± 10 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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