Dutch Crunch Rolls
Yield: About 14 Pounds
Ingredients Part I:
| Water @ 900f |
5 Lb. |
| Sugar |
2½ Oz. |
| Salt |
2½ Oz. |
| Shortening |
2½ Oz. |
| Strong Bread Flour |
9 Lbs. |
Ingredients Part II:
Method:
- Scale Part One Ingredients Into A 60 Quart Mixing Kettle. Using A Dough Hook, Mix Slightly In 1st Speed Until All The Ingredients Form A Sticky Mass.
- Add The Instant Yeast Mix Until Yeast Is Blended In (About 1 Minute). Change To 2nd Speed And Mix Until Dough Is Smooth And Elastic (About 8-10 Minutes).
- Pour About 1/4 Cup Of Vegetable Oil Down The Side Of The Bowl And Mix For About 30 Seconds To Coat Dough With Oil To Prevent Sticking To Bowl.
- *Cover With Plastic Let Ferment In A Warm Area Until Dough Is Double In Bulk; Allow At Least 30-45 Minutes.
- Place Dough On Bench And Punch.
- Scale Into 4 Pound Pieces And Round Up. Cover And Let Relax On Bench For About 10 Minutes.
- Make Up Into Desired Shapes, Dip In Dutch Crunch Topping, Proof Until Double In Volume.
- Bake In Adamatic Oven At 4100f With Steam For The First 7 Minutes, Then Continue Baking W/Out Steam Till Rolls And Topping Are Brown And Crunchy About 15-18 Minutes.
* Give A Second Fermentation For A Better Product If Time Allows.
**Prepare Dutch Crunch Topping While Dough Is Fermenting.
Source: Chef Ronald Ng, CCSF
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