Soft Irish Rolls
Ingredients

Flour | 100% | 10000 g |
Sonplus Luxe (Luxury) » | 13% | 1300 g |
Fresh Yeast | 5% | 500 g |
Proson Bruin Royal (brown) » | 2% | 200 g |
Salt | 1,5% | 150 g |
Water approx. | 54% | 5400 g |
Granary » | 10% | 1000 g |
Water to soak the Granary | 10% | 1000 g |
Working method | |
Soaking | Soak the Granery for 30 minutes with lukewarm water |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 27ºC |
Scale | Approx. 1600 gram (30 pieces) |
Dough proof | Approx. 15 minutes |
Dividing | Divide and round up After approx. 5 minutes mould the dough pieces into a roll Place the rolls on baking sheets |
Final proof | Approx. 80 minutes |
Baking | Approx. 9 minutes at 250ºC |