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Surinamese Rolls


Flour or Wholemeal 100% 10000 g
QS Luxe Superieur (Soft Luxury Bread) » 3% 300 g
Fresh Yeast 3% 300 g
Sonplus Krokant Extra (Crispy) » 2% 200 g
Salt 1.5% 150 g
Egg 0.5% 50 g
Water approx. 54% 5400 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC.
Scale Approx. 1600 gram (30 pieces)
Dough proof Approx. 15 minutes
Dividing Divide and round up
Moulding Mould as rolls. Put the dough pieces on baking sheets
Final proof Approx. 60 minutes
Processing Sprinkle with rice flour and incise once over de length
Baking Approx. 13 minutes at 240°C with a little steam
BRC Halal Kosher RSPO Skal

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