BREAD ROLLS WITH MIX PANE CHIARO
Source: https://www.meranermuehle.it/rcp_recipe/bread-rolls-with-mix-pane-chiaro
Total time
1 Hours
45 Minutes
Baking/cooking time
35 Minutes
Rest time
60 Minutes
Ingredients
14 pcs.
| 1000 | g | Zero Frumento - gluten free mix for white bread |
| 950 | ml | water |
| 30 | g | compressed yeast |
| 30 | g | salt |
| 35 | ml | extra virgin olive oil or sunflower oil |
| 30 | g | sugar |
Preparation
MIXING TIME* Combine all the ingredients in the mixer for a medium-high speed for 6 min.
SHAPING Divide the dough into 120-140g pieces. Shape as desired.
PROOFING Leave to proof at 35 °C for 60 min. or until the dough doubled in volume.
BAKING* In a static oven at 200 °C for 20 min., then reduce to 180 °C for a further 10-15 min. with valve open for final 10 min.
In a fan oven at 180 °C for 25 min., with valve open for final 10 min.
*Recipe to be adapted according to method and equipment used.
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