BREAD ROLLS

DATE:

TOTAL YIELD: 870 G

RECIPE COST: #DIV/0!

PORTION COST:

PORTION NUMBER: For 29 rolls of 30 g each

INGREDIENTS: Packing unit Price/unit Price 10 pax

500 g Bread Flour #DIV/0!
300 ml Water #DIV/0!
10 g Fresh Yeast #DIV/0!
10 g Salt #DIV/0!
20 g Sugar #DIV/0!
30 ml Oil or Butter #DIV/0!
Water or Egg wash as needed #DIV/0!
Toppings as needed #DIV/0!
#DIV/0!

PROCEDURE:
Sieve the flour.
Dissolve the yeast in little water.
Combine together flour, sugar, salt, oil or butter, yeast mixture and the remaining water into the machine bowl
and knead on a medium speed for 8 to 10 minutes.
Remove the dough from the machine, on to a work table lightly dusted with flour and shape into a ball and
place it for fermentation covered with a wet; damp cloth for about 30 minutes, check the fermentation if the
dough is rising double the size (intermediate chafing once after 15 minutes will condition the gluten in case of
Knock back the dough after fermentation.
Cut and scale the dough 30 g portions.
Bench and cover the portioned dough for 5 to 10 minutes.
Shape the cut portions and place it on a greased tray for proofing for at least 30 minutes or till there is
resistance when the rolls are tapped.
Glaze the rolls as needed and bake in a preheated convection oven at 220 degree Celsius for 7 to 8 minutes or
15 minutes at 200 degree Celsius in a deck oven.
Serve hot.
OBSERVATION:
Glazes for bread rolls before baking: egg, milk, water, honey etc.
Toppings for Bread: Sesame seeds white and black, flour, rolled oats etc.
Glazes after Baking: Melted Butter.
Shapes for rolls: Knot, ‘S’ Shape, Twisted knot, clover leaf, swirl etc.
If combi oven is used for baking then eliminate egg wash and if rolls are baked with topping, apply water to
glaze and place the topping and bake.
When preparing toast bread dough using this recipe, shape the cut portion and place it in a greased loaf tin and
punch to remove any air pockets, place the lid, and place it for final proofing. (While preparing loaves the
weight depends on the size of the loaf tin).
When the loaf is risen ¾ the loaf tin bake in a pre-heated oven at 180 o C for 25 minutes in a combi oven and 25
minutes at 200 degree Celsius in deck oven or commercial oven.
Egg wash is prepared by beating 1 egg with one table spoon of water or milk.
Egg wash for rich breads is prepared by mixing 1 egg yolk and 1 table spoon of milk.
If topping is sprinkled it should be immediately after glazing.
Last one minute of kneading can be done on high speed.
To check the complete fermentation and proofing time, lightly tap the dough or shaped rolls with finger after 25
minutes, there
Oven Spring should be
is increase in resistance.
volume of a bread roll or loaf during the first 10 minutes of baking. The water in the
dough is simultaneously turning into steam and pushing its way out of the dough. Oven spring is a good
indicator of the crumb of your bread: more oven spring means a light and airy interior and little oven
spring indicates a dense, compact crumb.
All ingredients for breads should be used at room temperature.

PRESENTATION:
Serve with toppings.

ALERGY INFORMATION:
Gluten and Lactose.

ALERGENS: