Bourgondy Country Rolls


Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 27°C
  • Scale: approx. 1650 grams (30 pieces)
  • Dough proof: Approx. 15 minutes
  • Final proof: Approx. 60 minutes
  • Baking: Approx. 18 minutes at 230°C with steam
  • Divide but don't round up Place the dough pieces on baking sheets and sprinkle with rye flour