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Sage and Onion Finger Roll

Ingredients

Method

  • Spiral mixer 2 mins slow, 6/8minutes fast.
  • Round up dough, cover & rest for 5-10 mins.
  • Scale as desired, recommended weight for Swiss buns 50-70g.
  • Give final mould & place on prepared trays. 
  • Bake for 8 to 10 mins at a temperature of 200-220°C .

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