Soft Rolls

Ingredients

Units %
Cake Flour 10,000g 0
Fairglen 15% Premix 1,500g 0
NCP Wet Yeast 0,400g 0
Water 5,500g 0
total 0

Working Method

Part 1
  1. Place all ingredients into mixing bowl.
  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, mould round and rest for 5 minutes before working off.
  4. Prove for ± 50 minutes.
  5. Bake at 240°C for ± 10 minutes.

Baking Overview

Tips and tricks

  • 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.

About this recipe

Author: Chipkins Puratos

Complexity level: