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Add all ingredients to mixer and mix for 5 minutes on slow speed & 6 minutes on fast speed.
Dough should be properly mixed when it has reached 24-25°C.
Bulk ferment dough for 20 minutes.
Divide dough into 3240 gram presses.
Press using 36-part rounder, each piece will be 90 grams.
Place rolls onto lined trays and proof for 45-60 minutes.
For decoration, apply Sunset Glaze to rolls and optionally, top with seeds.
Oven temperature to be set at 190°C / 374°F with no steam.
Bake for 13-15 minutes.
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