Commercial Dinner Rolls – Sponge Method

Perfect for large commercial bakery operations, this formula features our Red Star Cream Yeast to create traditional, soft dinner rolls.

Commercial Dinner Rolls – Sponge Method

3
(1)
Prep Time: 5+ hours
Bake Time: 12 minutes
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Ingredients

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Sponge
White Flour420-70175-
Water240-40100-
Red Star Cream Yeast24-410-
Red Star Double Strength Yeast Food180.25-625
Dough
White Flour180-3075-
Water84-1435-
Red Star Cream Yeast12-25-
Sugar72-1230-
Vegetable Oil18-37500
Salt1012.81.84500
Vital Wheat Gluten12-25-
Vinegar6-12500
Saf-Pro Relax 200180.25-625
Saf-Pro Ibis Green3-0.51250
Saf-Pro Lesoft180.25-625
Red Star Replacit Mlk Bread18-37500
Total11024.8-460125

Lesaffre Products Used

Instructions

Combine sponge ingredients in a horizontal mixer and blend for 2 minutes on your mixer’s first speed and then for 2 minutes on a high speed. Maintain the sponge temperature at 74°F (23°C) and let sponge ferment for 3.5 to 4 hours. The sponge should be returned to a temperature of 84°F (29°C) when ready to use.

 

Next, blend all ingredients (including sponge) together for 2 minutes of your mixer’s first speed and then for 12 minutes on high, or until fully developed. Maintain the final dough at a consistent temperature of 78°F (26°C).

 

Scale dough into 1.5 oz (45 g) portions and shape into rolls. Proof for 50 minutes and then place into a preheated tunnel oven set to 370°F (188°C) and bake for 12 minutes, or until golden. Remove and let cool.

 


 

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to bakingcenter@lsaf.com.