3 1/2 ounces Compressed yeast
15 1/2 fluid ounces Water, temperature cooled
1/2 ounce Salt
35 ounces Bread flour (2 lb. 3 oz.)
1/2 ounce Dough conditioner (optional)
3 1/2 ounces Vegetable shortening or lard
3 1/2 ounces Granulated sugar
1 ounce Dry milk powder
1/2 ounce Vital wheat gluten
4 ounces Eggs
Egg wash, as needed
Yield: 32 Rolls
1. Dissolve the compressed yeast in half of the water and set aside.
2. Dissolve the salt in the remaining water in a mixer fitted with the dough hook. Add all the remaining ingredients. Stir in the yeast mixture and mix to combine the ingredients for three minutes at low speed. Stop the machine and scrape down the sides of the bowl. Add more flour or water to make a soft dough. Increase speed to medium and knead the dough until fully developed, approximately 7 to 9 minutes. The dough should reach 77°F (25°C).
3. Scrape the dough onto a lightly floured work bench and cover. Bench rest for 10 minutes. Punch down, cover and bench rest the dough for another 5 minutes.
4. Divide the dough into 2-ounce (60-gram) pieces. Bench rest another 10 minutes. Round the rolls then bench rest another 10 minutes.
5. Makeup the dough into rolls for hamburger buns then flatten slightly and place them on paper-lined sheet pans. For hot dog rolls, roll the dough into an oblong measuring 6 inches (15 centimeters) in length.
6. Egg wash then proof the rolls until doubled, 20 to 30 minutes. Bake at 450°F (232°C) with steam injected into the oven during the first few seconds of baking, until golden browned, approximately 9 to 12 minutes.
7. Yield: 32 rolls, 2 oz. each
Notes: Method: Straight dough
Fermentation: Bench rest 25 minutes. Proofing 20 to 30 minutes
15 1/2 fluid ounces Water, temperature cooled
1/2 ounce Salt
35 ounces Bread flour (2 lb. 3 oz.)
1/2 ounce Dough conditioner (optional)
3 1/2 ounces Vegetable shortening or lard
3 1/2 ounces Granulated sugar
1 ounce Dry milk powder
1/2 ounce Vital wheat gluten
4 ounces Eggs
Egg wash, as needed
Yield: 32 Rolls
1. Dissolve the compressed yeast in half of the water and set aside.
2. Dissolve the salt in the remaining water in a mixer fitted with the dough hook. Add all the remaining ingredients. Stir in the yeast mixture and mix to combine the ingredients for three minutes at low speed. Stop the machine and scrape down the sides of the bowl. Add more flour or water to make a soft dough. Increase speed to medium and knead the dough until fully developed, approximately 7 to 9 minutes. The dough should reach 77°F (25°C).
3. Scrape the dough onto a lightly floured work bench and cover. Bench rest for 10 minutes. Punch down, cover and bench rest the dough for another 5 minutes.
4. Divide the dough into 2-ounce (60-gram) pieces. Bench rest another 10 minutes. Round the rolls then bench rest another 10 minutes.
5. Makeup the dough into rolls for hamburger buns then flatten slightly and place them on paper-lined sheet pans. For hot dog rolls, roll the dough into an oblong measuring 6 inches (15 centimeters) in length.
6. Egg wash then proof the rolls until doubled, 20 to 30 minutes. Bake at 450°F (232°C) with steam injected into the oven during the first few seconds of baking, until golden browned, approximately 9 to 12 minutes.
7. Yield: 32 rolls, 2 oz. each
Notes: Method: Straight dough
Fermentation: Bench rest 25 minutes. Proofing 20 to 30 minutes
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