Salmon and Cream Cheese 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. Decorate with 20g cheese.
  6. Prove for ± 40 minutes dough temperature ex prover should be ± 40° C.
  7. Bake at 220° C with lots of steam ± 12 minutes.

  1. Combine cream cheese and mustard and spread on roll.
  2. Add 15g smoked salmon.
  3. Decorate with lettuce and tomato.
  4. Drizzle with salad dressing.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


Related recipes