Recipes

Laucke Hamburger Buns/Hot Dog Rolls

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
1,000 g Laucke Wallaby Flour 6¼ cups
20 g Salt 1 tbsp
25 g Wallaby Yeast 3 tbsp
10 g Laucke Wallaby Improver 2 tsp
50 - 100 g Shortening ¼ - ½ cup
60 g Sugar ¼ cup
580 g Water 2⅓ cup

Method

  1. Mix until dough is fully developed, approximately 10 minutes.

  2. For best results the finished dough should be soft, but not slack or sticky.

  3. A finished dough temperature between 28°C to 30°C is recommended.  Approximate water temperature 18°C.

  4. Allow 10 minutes floor time (rest time), before processing.

  5. Preheat oven to 190°C - 210°C.

  6. Cut into 100 g pieces and shape into round balls, and cover for another 10 minutes.

  7. Using a rolling pin, roll all the pieces out to desired size for Hamburger rolls.  Place Hamburger rolls onto baking papered tray, and dock (poke a skewer through several times).  For Hot Dog rolls curl the hamburger shapes into a sausage shape, and then roll out to desired length, using both palms in a backward and forward motion while extending the length, and place on trays.

  8. Allow both to rise, until doubled in volume.

  9. Bake for 15 to 20 minutes.

  10. Steam optional.

  • Specialty Breads
  • Bake for 10 - 12 minutes
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