IREKS Multi - Cheese Rolls

Mr. Somboon Koosakulwat (Chef Boon)
Mr. Somboon Koosakulwat (Chef Boon)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
12 Rolls
00h 15
00h 22

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 and Method

Ingredients

  • 250 g IREKS Multi
  • 250 g Wheat flour (Type 550)
  • 60 g Cheese, chopped
  • 5 g Parmesan cheese, powder
  • 11 g Instant yeast
  • 300 ml Water, approx.

Method

  1. Mix all Ingredients, except the chopped cheese, for 2 minutes slow and 6 minutes fast. Add the chopped cheese for the final minute. We recommend using cold water to keep the dough temperature at max. 26°C.
  2. Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
  3. After bulk fermentation, scale the dough into 65 - 70 g pieces, cover and start the intermediate proof for 5 minutes.
  4. 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.
  5. 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.
  6. Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
  7. 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.
  8. After approximately 5 minutes of baking, decrease the temperature to 160°C and bake for 19 - 22 minutes.
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