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Burger and Hot Dog Rolls

Burger and Hot Dog Rolls
Ingredients Kg Grams %
Brioche Complete 3 000 100
Yeast 0 240 8
Water 1 250 41.6
Total Dough Weight 4 490
Yield: 74 rolls @ 60g

 

Method:

  • Mix all the ingredients to a well developed dough (Suggest 2 slow and 6 fast on a spiral mixer).
  • A dough temperature of 27°c is recommended.
  • Scale the dough to 60g for hot dog rolls and burger buns.
  • Rest dough for 10 minutes under cover.
  • Mould and pin as required ( Suggest 12cm long finger rolls and 10cm diameter burger buns)
  • Tray up 6x4 for burger buns 8x4 for hot dog rolls on a standard 400mm/ 600mm baker’s tray.
  • Glaze rolls with Zeelandia Ovex RTU glaze, before proof.
  • Prove for 40 minutes +/- at 35°c 80% rH
  • Bake at 215°c for deck ovens for 15 minutes +/-

 

Tips:

  • Process dough efficiently to avoid skinning.
  • Knock trays, after baking, to prevent shrinkage.
  • Decorate with seeds or grains as desired.