Surinamese Rolls
Ingredients
- 10000 g - 100% Flour or Wholemeal
- 300 g - 3% QS Luxe Superieur (Soft Luxury Bread)
- 300 g - 3% Fresh Yeast
- 200 g - 2% Sonplus Krokant Extra (Crispy)
- 150 g - 1.5% Salt
- 50 g - 0.5% Egg
- 5400 g - 54% Water approx.
Working method
- 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
- Divide and round up
- Mould as rolls. Put the dough pieces on baking sheets
- Sprinkle with rice flour and incise once over de length
- Final proof: Approx. 60 minutes
- Baking: Approx. 13 minutes at 240°C with a little steam
