Wayne Gisslen

Sweet Roll Dough

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

Mixing

Modified straight dough method

Develop the dough 4 minutes at second speed.

Fermentation

1½–2 hours at 75°F(24°C)

Makeup a