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IREKS Multi - Onion Rolls
Prep Time : 00h 15
Cooking Time : 00h 22
12 Rolls
Preparation Time: 8 – 10 minutes
Proofing and Resting Time: 60 – 65 minutes
Baking Time: 19 – 22 minutes
Outcome: 13 Rolls
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 250 g IREKS Multi
- 250 g Wheat flour (Type 550)
- 11 g Instant yeast
- 300 ml Water, approx.
- 50 g Deep fried, dried onion
Method
- Mix all Ingredients, except deep fried dried onion, for 2 minutes slow and 6 minutes fast. Adding deep fried dried onion for the last 2 minutes. We recommend using cold water to keep the dough temperature at max. 26°C.
- Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
- After bulk fermentation, scale the dough into 65 - 70 g pieces, cover and start the intermediate proof for 5 minutes.
- Mould the dough in your preferred shape, we recommend long and oval. Sprinkle the tops with IREKS Multi and place onto a greased baking tray.
- Allow the dough to final proof for 35 - 40 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s 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 190°C when you put the rolls in. We recommend placing 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust.
- After approximately 5 minutes of baking, decrease the temperature to 160°C and bake for 19 - 22 minutes.