Rolls
Ingredients
- 10000 g - 100% Flour
- 1500 g - 15% Proson Luxe au Beurre
- 500 g - 5% Yeast
- 150 g - 1.5% Salt
- 5700 g - 57% Water approx.
Filling:
- 1000 g - 100% Caster Sugar
- Flavour as desired *
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: Approx. 26ºC
- Scale approx. 1800 grams (30 pieces)
- Dough proof: Approx. 10 minutes
- Divide and round up
- Roll the dough pieces flat. Put the dough slices in the sugar/flavour mixture. Then roll them up so dat the sugarmixture is fold in. Place them on baking sheets coverd with baking paper
- Final proof: Approx. 60 minutes
- Incise in the length just before baking
- Baking: approx. 10 minutes at 240ºC
* Possible flavors include vanilla, cinnamon and lemon zest.
