RCL – Sourdough Rolls

by on September 20, 2012 » Add more comments.
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SERVED ABOARD ROYAL CARIBBEAN – This recipe came from one of the chefs.


3 C High Gluten Flour
1/4 C Sour Dough Base
2 tsp Yeast
1.5 C Water – more or less – adjust database

Instructions as modified by Grandpa

Mix all ingredients for 5 minutes slow, and 6 minutes fast until well developed
Scale the dough into 3 LB batches
Divide into rolls and place on the sheet pan
Proof for 30 minutes
Make a shallow cut on the top of each
Bake with steam for 5 minutes at 500 degrees
Then lower the temp to 400 and cook until browned

Original Recipe to serve to approximately 200 people

25 pounds High Gluten Flour, 99PRD011113
2.5 LBS Sour Dough Base 10%, 99PRD011441
5 oz Dry Yeast, 99PRD012140
7.5 Liters Water
Served on Days 1, 2, 3, 4, 5, 6, 7


Find more like this: Grandpa's Use Only

2 Responses to RCL – Sourdough Rolls

  • Chris Martin says:

    I am looking at this recipe, and while RCCL sourdough rolls are my all time favorite i am not seeing any salt here. Did the salt get left out?

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