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Hot Dog Rolls

Hot Dog Rolls
Ingredients Kg Grams %
Flour (bakers) 2 000 50
Fiesta Corn Concentrate 2 000 50
Yeast 0 160 4
Water (approx) 2 320 58
Total Weight 6 480

 

Basic Method:

  • Mix  all for 2 minutes slow speed and 7 minutes fast speed using spiral mixer
  • Dough temperature: 26°C - 27°C
  • Scale to 60-70g. Roll out to 12cm finger shape, tray up 5x8 and prove and bake as above. Glaze with Ovex rtu glaze for a good shine.              
  • Prove for 40-50 minutes @ 35°c 85% rH
  • Bake at 240°c for 10-15 minutes