Create soft, tender, high volume hot dog or hamburger buns with exceptional shelf life.


  • 12.5 kg Silky Soft White Mix
  • 0.625 kg Yeast
  • ± 6.5 L Water

Recipe Instructions

  1. Place Prepared Mix, yeast and water into a suitable mixing machine (Spiral recommended).
  2. Mix in a spiral mixer for 2 minutes on slow speed and between 6 to 8 minutes on fast speed until dough is fully developed.
  3. Final dough temperature should not exceed 29°C.
  4. After mixing, remove the dough from the mixer and scale immediately into the prescribed weights.
  5. Cover the dough pieces with a plastic sheet and rest for 10 minutes.
  6. Cut the dough into pieces with a bun divider and round for hamburger rolls, but do not round for hot dog rolls.
  7. Allow the dough a further resting time of 5 minutes before moulding into hot dog rolls.
  8. Place the dough pieces onto a pre-greased solid black pan, and place on trolleys.
  9. Place the trolley into a pre-set prover operating at a temperature of 40°C and a relative humidity (Rh%) of 85%.
  10. Prove for approximately 40 minutes.
  11. Bake at a temperature of 270°C for 6 to 8 minutes without steam in the oven.
  12. Rolls should be bagged immediately when cold for maximum shelf life (after approximately 1 hour floor time).

N.B: Mixing times, yeast and water quantities, oven temperatures and baking times are merely a guide and need to be adjusted to suit local bakery and machinery conditions.

General Info:

Preparation: 2 hours 30 minutes
Baking: 8 minutes
Ready In: 3 hours 40 minutes
Servings: Dependant on in-store use

Related Video

You Might Like These Recipes

Ideal recipe for sandwich loaves or open top loaves. ...

Yield soft, tender, high volume buns with exceptional shelf ...

These squares are the real deal – thick buttery biscui...

The supreme madeira cake mix allows you to easily create exc...