Cheese Rolls

STEP 1

Weigh up all ingredients ensuring yeast is weighed up separately and the water temperature has been taken into account. Water temperature can be determined by the following calculation: Final dough temperature (28°C) – Flour temperature = Water temperature.

STEP 2

Combine all ingredients and mix on low speed until ingredients are combined and hydrated. Mix on fast speed until dough is cleared and final dough temperature is achieved (26–28°C).

STEP 3

Rest in bowl for 5 minutes after mixing.

STEP 4

Scale 80 rolls at 80g each and rest for 20 minutes while keeping the dough covered.

STEP 5

Mould rolls and tray up 4×5 over 4 full sized lined baking trays.

STEP 6

Proof for 30 minutes and remove from proofer.

STEP 7

Gently turn the rolls upside down on the tray to allow a flat surface to face upwards and top each roll with 20g of cheese, pressing the cheese down firmly to ensure the topping stays on.

STEP 8

Place rolls back into proofer and proof for 1 hour.

STEP 9

Remove rolls from proofer and bake for 18 minutes at 200°C and add steam. (As all ovens vary slightly, temperature may need to be adjusted to bake for 18 minutes).