Soft Rye Rolls
Yield: About 12 Pounds
Ingredients Part I:
| Water @ 900f |
4 Lbs. (Or 2 Quarts) |
| Salt |
1½ Oz. |
| Sugar |
14 Oz. |
| Milk Powder |
6 Oz. |
| Malt (Liquid) Or Molassas |
1 Oz. |
| Caraway Seed |
1/4 Oz. |
Ingredients Part II:
| Rye Flour |
2 Lbs. |
|
| Strong Flour |
5 Lbs |
8 Oz. |
| Yeast (Instant) |
|
1.5 Oz. |
Ingredients Part III:
| Shortening |
14 Oz. |
| Caramel Coloring |
Color To Suit |
Method:
- Scale Part 1 Ingredients Into A 30 Quart Mixing Kettle. Using A Dough Hook, Mix Slightly.
- Add The Flours And Yeast Mix Slightly On 1st Speed. Add The Yeast And Mix Until Blended In (About 1 Minute).
- Add Shortening And Coloring To Suit Taste. Mix Slightly, Change To 2nd Speed And Mix Until Dough Is Smooth And Elastic About 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 3 Pound Pieces And Round Up. Cover And Let Relax On Bench For About 10 Minutes.
- Make Up Into Individual Rolls And Place On Sheet Pans. Wash With Egg Wash, Proof Until Double.
- Bake At 4100f About 15 Minutes.
* Give A Second Fermentation For A Better Product If Time Allows.
Source: Chef Ronald Ng, CCSF
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