Burger and Hot Dog Rolls
Burger and Hot Dog Rolls
Recipe
| Group | Weight / Volume | Unit | Product |
|---|---|---|---|
| Brioche Complete | 3 | 000 | 100 |
| Yeast | 0 | 240 | 8 |
| Water | 1 | 250 | 41.6 |
| Total Dough Weight | 4 | 490 | |
| Yield: | 74 rolls @ 60g |
Preparation
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.
