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