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Rex Bavarian Dark - Soft Rolls
Prep Time : 00h 08
Cooking Time : 00h 13
13 Rolls
Preparation Time: 8 – 12 minutes
Proofing and Resting Time: 50 – 60 minutes
Baking Time: 13 minutes
Outcome: 13 rolls
Tools needed: Mixer including bowl, kitchen scale, baking tray.
Ingredients
- 125 g Rex Bavarian dark
- 375 g Wheat flour (Type 550)
- 5 g Roggena
- 40 g Sugar
- 30 g Butter
- 5 g Salt
- 9 g Instant yeast
- 345 ml Water, approx.
Method
- Mix all Ingredients with a spiral mixer for 3 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
- Scale the dough into 70 g pieces, cover the dough pieces and start the intermediate proof for 15 – 20 minutes.
- Mould the dough in your preferred shape, we recommend round or oval shape and place onto a greased baking tray.
- Allow the dough to final proof for 40 - 45 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
- Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
- The oven should have a temperature of 230°C when you put the rolls in.
- Bake the rolls for 13 minutes.