Prepare for the back to school rush with this Cheese roll recipe!
| INGREDIENTS | WEIGHT |
|---|---|
| Water (Variable) | 2.520kg |
| Mauri Dried Yeast | 0.060kg |
| Salt | 0.080kg |
| Oil | 0.080kg |
| Mauri Soft Specialty Improver | 0.040kg |
| Mauri Victory or Maximus Flour | 4.000kg |
| YIELD: 1.681 of dough per 1.000 of flour | |
| Grated Cheese | 1.600kg |
75155 Victory Bakers Flour 12.5kg; 16957 Victory Bakers Flour 25kg; 84258 Soft Specialty Improver 10kg; 60695 Instant Dry Yeast 10kg (500g pack); 35874 Instant Dry Yeast 10kg (5kg pack)
Weigh up all ingredients ensuring yeast is weighed up separately and the water temperature has been taken into account. Water temperature can be determined by the following calculation: Final dough temperature (28°C) - Flour temperature = Water temperature.
Combine all ingredients and mix on low speed until ingredients are combined and hydrated. Mix on fast speed until dough is cleared and final dough temperature is achieved (2628°C).
Rest in bowl for 5 minutes after mixing.
Scale 80 rolls at 80g each and rest for 20 minutes while keeping the dough covered.
Mould rolls and tray up 4x5 over 4 full sized lined baking trays.
Proof for 30 minutes and remove from proofer.
Gently turn the rolls upside down on the tray to allow a flat surface to face upwards and top each roll with 20g of cheese, pressing the cheese down firmly to ensure the topping stays on.
Place rolls back into proofer and proof for 1 hour.
Remove rolls from proofer and bake for 18 minutes at 200°C and add steam. (As all ovens vary slightly, temperature may need to be adjusted to bake for 18 minutes).
