Bread flour 2500 g
Yeast (dry)40 g
Butter (room temperature) 225 g
Whole eggs (room temperature 225 g
Milk (room temperature)1500 g
Mix all the ingredients to a development, which will give a fine window/membrane
Let the dough rest for one hour.
Portion recipe (1 x) into 2 equal size 5# 4 oz (2390 g) by weight, or recipe (1.13 x) 3 x 4 # pieces (1800 g)
Shape the pieces round and let rest for about 20-25 minutes. With the help of the dough divider, divide the dough pieces into 36 smaller pieces. Place the smaller pieces in order onto the table, using only as much flour as needed.
Cover the dough pieces with plastic to avoid that the pieces will dry out. After the bench rest of 10-15 minutes the GLUTEN of the dough has relaxed enough to shape the pieces now. (Follow the instructions below) Roll the dough out to a length of 1 ft (30 cm)Braid/shape the dough into a figure 8 roll or a knot. Usually we store the rolls overnight in the freezer for use at the following day(s). When freezing, the dough pieces can be placed now closer next to each other, avoiding that they will touch.The next day we will place the dough pieces onto the baking trays, fitted with parchment paper.All rolls are being set up 4 x 5 onto a try. Place the trays into the proffing cabinet. Let the dough defrost and rise until springy to the touch. Egg wash the dough piece and garnish with toppings such as poopy seeds or sesame seeds. Place the tray with the rolls into the oven and bake to a golden brown color.