Yields 20 rolls
Ingredients Amount
Water 1620g
Oil 60g
Malt syrup 20g
Bread flour 2740 g
Yeast, instant 25g
Salt 60g
Sugar 60g
Method :
1. combine all dry ingredients in large dough mixer bowl with dough hook attachment
2. Start mixer on speed #1 to combine dry ingredients
3. Slowly add water, oil, and malt syrup to dry ingredients and mix on speed #2 for 10 minutes
4. After mixing is complete, remove bowl and hook from machine. Clean hook, cover dough in bowl with plastic wrap or dry towel and place in a slightly warm place (100-105 F) , not higher, until dough doubles in volume – about 45 minute to 1 hour.
5. While dough is rising, preheat oven to 425F and preheat convection steamer (there's no temp, just make sure it's hot)
6. Once dough has risen 1 time, divide the mass into fifteen 140 gram rolls. Cut dough with a knife to divide – do not tear. Have chef demonstrate how to shape rolls - you will need a small amount of AP flour to keep dough from sticking while you shape. Shape dough into 8” long ovals and place on lightly oiled parchment paper on 1/2 sheet tray.
7. Place shaped rolls into lareg, clear trash bags to allow rising without being exposed to draft in kitchen. Allow to double in size again.
8. When rolls have doubled, score the tops with a razor blade as demonstrated by chef..
9. Place 1/2 sheet trays with rolls in steamer (or Kombi oven - if available) if using steamer, steam for 2 minutes, remove from steamer and IMMEDIATELY transfer to pre-heated oven. If using kombi oven, place trays of rolls into kombi oven at 375F degrees and bake for 10 minutes - check for doneness and remove and cool when rolls are golden on the exterior and sound "hollow" when tapped.
10. Remove rolls from oven onto racks to cool (not on trays).
NOTES: Weigh ingredients carefully
Remember to “tare” scale
Flour may vary depending on humidity, see Chef if dough seems too wet or too dry
If uncertain about the procedure of transferring rolls from steamer to oven PLEASE SPEAK WITH CHEF BEFORE BEGINNING!