Cheddar & Smoked Paprika Rolls
Our delicious Cheddar & Smoked Paprika Rolls combine bold flavours with sourdough complexity. Our le’sourdo® Durum Wheat Sourdough Powder imparts artisan tang, while SwissBake® T55 Flour ensures a balanced crumb and soft bite. Ideal for gourmet menus in HoReCa or offerings in artisan / commercial bakeries – these rolls strike a perfect balance between indulgence and craft.
INGREDIENTS
• le'sourdo® Durum Native – 100g
• SwissBake® T55 Flour – 1000g
• Water – 650g to 700g
• Salt – 18g
• Fresh Yeast – 25g
• Grated Cheddar Cheese – 150g
• Smoked Paprika – 15g
METHOD
Combine all ingredients in a spiral mixer. Mix for 5 minutes on slow speed and then on fast speed for 10 minutes. Ensure the final dough temperature is between approx. 24°C to 26°C. Rest the dough for 30 minutes. Scale into 50g rolls, shape, and proof at 32°C, 85% humidity for 40 minutes. Bake in deck oven at 240°C falling to 210°C with steam for 18–20 minutes.