RCL – Paprika Cheese Rolls

by on September 20, 2012 » Add the first comment.
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2.5 C High Gluten Flour
1/4 C Whole Wheat Flour
1 TBL Yeast
1/4 C Parmesan Cheese
1 tsp Paprika
1 C Water – more or less – adjust database


Mix all ingredients for 5 minutes slow, and 4 minutes fast
Rest the dough for 10 minutes
Divide and roll into golf ball sized rolls
After rounding, dip upside down in sesame and place on the sheet pan
After rounding, proof for about 30-40 minutes
Bake with steam for 5 minutes at 500 degrees
Then lower the temp to 400 and cook until browned

Special Steps


20 pounds High Gluten Flour, 99PRD011113
2 pounds Crusty Baguette – 10%, 99PRD011409
4 oz Dry Yeast, 99PRD012140
2 LBS Parmesan Cheese, 99PRD10808
5 OZ Paprika
6 Liters Water
Served on Day 2


Find more like this: Grandpa's Use Only

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