Sub Rolls

Sub 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 at 100g. Roll out to 14cm finger shape, tray up 6x4. Brush or spray with water and roll in semolina flour. Give two angled cuts per roll. 
  • Prove for 40-50 minutes @ 35°c 85% rH
  • Bake at 240°c for 14-18 minutes