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Soft Rolls, Finger Rolls & Hamburger Rolls

Ingredients Kg Grams %
Flour (bakers) 32 000 100
Gamma 0 500 1.5
Yeast 1 000 3.12
Salt 0 560 1.75
Bread fat 1 600 5
Sugar 0 640 2
Water 17 600 55

Method:

  • Mix 2 minutes slow speed and 8 minutes fast speed using spiral. Mix into a well developed dough
  • Scale heads of 1800g
  • Intermediate proof: 10 minutes
  • process/final mould to giv 60g dough balls
  • Final proof: 50 - 55 minutes
  • Proof temperature: 30°C and relative humidity: 85%
  • Bake temperature: 260°C (490°F)
  • Bake time: 9-12 minutes
  • Bake without steam