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Continental rolls recipe

Continental rolls recipe
Ingredients Kg
Zeelandia Crispy mix 12.5 kg
Yeast (wet) or 120 grams dry yeast 0.375 kg
Water 6.1 kg

 

 

Method

Mix all ingredients to a well-developed dough – mix for 2 minutes on slow and 4 minutes fast speed

Scale 90g dough per head

Mould each dough piece into long shapes and pack onto baguette pans

Proof for 45 minutes

After proofing score with sharp knife on each roll and brush garlic topping

Bake with 10 seconds steam with close damper

Bake at 220°C

Baking time 15 minutes open damper at the last 7 minutes

More information

Toppings

1.100 kg     Garlic mix