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Sausage Roll


Flour (Protein) 100% 10000 g
Sonplus Luxe (Luxury) » 10% 1000 g
Creme Lux Wit 5% 500 g
Milk Powder 5% 500 g
Fresh Yeast 6% 600 g
Salt 1.5% 150 g
Water approx. 50% 5000 g
Mince filling 180% 18000 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 25ºC
Dough rest Approx. 20 minutes
Moulding Roll out into a flat dough around 25 mm thick and spray in the mince filling (approx. 50 gram per bun). Cut the flat dough and make the edge moist. Roll out the flat dough and cut on desired lenght
Final proof Approx. 40 minutes
Baking Approx. 8 minutes at 240ºC
BRC Halal Kosher RSPO Skal

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