Surinamese Rolls
Ingredients

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 |