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Soft White Rolls

Ingredients

  • 10000 g - 100% Flour
  • 600 g - 6% Sugar
  • 200 g - 2% Yeast (dry)
  • 200 g - 2% Sonplus Spra
  • 150 g - 1.5% Salt
  • 100 g - 1% Crumb Soft
  • 50 g - 0.5% Sonplus Toast Export
  • 5000 g - 50% Water approx.

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 27ºC
  • Scale: approx. 1800 grams (30 pieces)
  • Dough proof: Approx. 15 minutes
  • Divide and round up Place the dough pieces on baking sheets
  • Final proof: Approx. 70 minutes
  • Final proof: Approx.10 minutes at 260ºC no steam
For a more shining crust, brush the rolls before baking with eggwash or after baking with a little oil