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Flour 100% 10000 g
Proson Luxe au Beurre » 15% 1500 g
Yeast 5% 500 g
Salt 1.5% 150 g
Water approx. 57% 5700 g
Caster Sugar 100% 1000 g
Flavour as desired * % g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Approx. 1800 grams (30 pieces)
Dough proof Approx. 10 minutes
Dividing Divide and round up
Moulding Roll the dough pieces flat. Put the dough slices in the sugar/flavour mixture. Then roll them up so dat the sugarmixture is fold in. Place them on baking sheets coverd with baking paper
Final proof Approx. 60 minutes
Cutting Incise in the length just before baking
Baking Approx. 10 minutes at 240ºC
Extra information
Remarks * Possible flavors include vanilla, cinnamon and lemon zest.
BRC Halal Kosher RSPO Skal

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