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BREAD ROLLS and HAMBURGER BUNS

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Bread & Rolls - White - White Bread Rolls and Hamburger Buns
Recipe No:  R173b
USING LECITEM UNIVERSAL
Group  Ingredient KG
  Flour 5.000    100%
  Salt 0.090    1.8%
  LECITEM UNIVERSAL 0.060    1.2%
  Sugar 0.200    4%
  MASTERFAT V 0.200    4%
  BAKELS INSTANT ACTIVE YEAST 0.065    1.3%
  Water (variable) 2.750    55%
  Total Weight 8.365
Method:  1. No time dough.Place all ingredients in machine bowl and develop thoroughly.
2. Dough temperature 30-31°C.
3. Allow dough to recover 5-10 minutes.
4. Scale and mould as desired.
5. Proof then bake at 210°C.
Notes:  If using Compressed Yeast, use 200g in above recipe.
  Using bakers percentages - Percentages on white flour weight
  For extra softness and fresh keeping add 0.5% MONOFRESH SUPERSOFT
Yield:  9 dozen Long Rolls or Hamburger Buns scaled at 75g.