Sage and Onion Finger Roll

Ingredients

Unit
Soft'r Soft Roll 0.160 kg
Flour 1.600 kg
Water 0.9440 kg
Yeast 0.48 kg
total 3.1840

Method

  • Spiral mixer 2 mins slow, 6/8minutes fast.
  • Round up dough, cover & rest for 5-10 mins.
  • Scale as desired, recommended weight for Swiss buns 50-70g.
  • Give final mould & place on prepared trays. 
  • Bake for 8 to 10 mins at a temperature of 200-220°C .