French Rolls

Ingredients

1 L water 100 g yeast 40 g fine salt 2 tbsp olive oil 2 tbsp acacia honey 4 tbsp pizza spice 900 g durum flour 800 g wheat flour For the dark version: 100 g hazelnuts, 75 g malt, 100 g fried onions Optional for topping: Poppy or sesame seeds

Preparation

1 Dissolve yeast in water. Add salt, olive oil, honey, pizza spice, and both flours. Mix until the dough pulls away from the bowl. Adjust with extra flour if needed. 2 Divide the dough into two equal parts. Mix one half with hazelnuts, malt, and fried onions for the dark rolls. 3 Divide the other (light) dough into 16 pieces of 50–75 g each and place them at one end of a greased baking tray. 4 Repeat with the dark dough. 5 Optional: Sprinkle with poppy or sesame seeds before baking.

Baking steps in Invoq oven

Proving: Proving – 37°C – 20 minutes

Steam Bake: CombiSense – 200°C – 8 minutes – 100% humidity

Baking Phase 1: Convection – 175°C – 12 minutes – exhaust closed

Baking Phase 2: Convection – 190°C – 5 minutes – exhaust open

Note: If the recipe is saved as a program in your Invoq oven, place the trays in the cold oven (below 40°C), start the program, and 45 minutes later your rolls are proved and perfectly baked – all in one seamless workflow.

Chef’s Tip

Create variety in your bread service by serving both light and dark rolls on the same tray. You can further customise the dough with sun-dried tomatoes, olives, or herbs to suit seasonal menus or customer preferences.

Martin Sørensen

Culinary Support

French Rolls

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