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Seedy Plus - Rolls
Prep Time : 00h 14
Cooking Time : 00h 25
11 Rolls
Preparation Time: 12-14 minutes
Proofing and Resting Time: 55-65 minutes
Baking Time: 23-25 minutes
Outcome: 11 rolls
Tools needed: Mixer including bowl, Kitchen scale, baking tin and 3 ice cubes
Ingredients
- 400 g Seedy Plus
- 15 g Instant yeast
- 360 ml Water, approx.
Method
- Mix all Ingredients for 8 minutes slow and 5 minutes at medium speed, we recommend using cold water to keep the dough temperature at max. 27°C.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 15 minutes.
- Scale the dough into 70 g pieces and mould the dough in your preferred shape. We recommend round, place it onto greased a baking tray.
- Spray the dough tops of the dough pieces with water and sprinkle with your preferred seeds.
- Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tin with a plastic foil or cling film to keep themoisture 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 230°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 please decrease the temperature to 160°C and bake the rolls for 23 - 25 minutes.