Take and Bake Croissants
Ingredients: Bread flour, butter, milk, water, rye flour, sugar, yeast, salt, malt powder
You need at least 10-12 hours for the croissant to proof, either proof overnight to bake the next morning or proof during the day to bake before dinner.
Proofing is the act of allowing your dough to rest and rise to the proper size before baking.
Pull croissants from the freezer and place them on a lined pan. Croissants will double in size, so make sure they are far enough apart.
1. Place the pan in a cooled oven for proofing. This is the most consistent environment.
2. After 10-12 hours of proofing the croissant should have doubled to triple in size. If they have not, proof longer.
3. Remove from the oven.
4. Preheat oven to 400F.
5. Croissants can either be lightly sprayed with water or egg washed before baking. Either way be gentle when handling them.
6. Bake for 16+ minutes. Each oven is different, so add or subtract time as needed. Croissants are done when they are a deep brown color.
7. Remove from oven and let rest for at least 15 minutes before eating.
Take and Bake Dinner Rolls
Olive Oil Roll Ingredients: Bread flour, olive oil, water, rye flour, sugar, yeast, salt.
Whole Wheat Roll Ingredients: Bread flour, water, olive oil, whole wheat flour, sugar, yeast, salt.
You need at least 10-12 hours for the rolls to proof, either proof overnight to bake the next morning or proof during the day to bake before dinner.
Proofing is the act of allowing your dough to rest and rise to the proper size before baking.
1. Place the pan in a cooled oven for proofing. This is the most consistent environment.
2. After 10-12 hours of proofing the rolls should have doubled to triple in size. If they have not, proof longer. REMOVE THE PLASTIC COVER BEFORE BAKING!!
3. If you proofed your rolls in the oven remove them before preheating.
4. Preheat oven to 400F.
5. Rolls can be egg washed before baking, but not necessary. Be gentle when handling them.
6. Bake for 16+ minutes. Each oven is different, so add or subtract time as needed. Rolls are done when they are a deep brown color.
7. Remove from oven and let rest for at least 15 minutes before eating.
Take and Bake Cinn-A-Bun
Ingredients: Bread flour, butter, milk, water, rye flour, sugar, yeast, salt, malt powder
You need at least 10-12 hours for the croissant to proof, either proof overnight to bake the next morning or proof during the day to bake before dinner.
Proofing is the act of allowing your dough to rest and rise to the proper size before baking.
Pull buns from the freezer and place the tin on a lined pan. Buns will double in size, so make sure they are far enough apart.
1. Place the pan in a cooled oven for proofing. This is the most consistent environment.
2. After 10-12 hours of proofing the buns should have doubled to triple in size. If they have not, proof longer.
3. Remove from the oven.
4. Preheat oven to 400F.
5. Bake for 16+ minutes. Each oven is different, so add or subtract time as needed. Buns are done when they are a deep brown color.
6. While still hot flip the tin over onto a lined pan or plate.
7. Let rest for at least 15 minutes before eating.