Bosna Rolls

“Reader request”

To interrupt the whole grain series there is now a long-awaited recipe – the Bosna Roll . Though it is been supplanted by the BigMac, Döner, and kebab, it still has many fans.

For those that don’t know- the Bosna is a specialty consisting of a sliced, toasted white bread roll, two pork sausages, chopped onion, ketchup, and curry powder, all wrapped in white paper.

Some info about Bosna rolls:

• Short baking time
• Butter makes the crust soft and therefore perfect for toasting
• Fine pores
• Dough size of 100g
• Long and cold proof means flavor
• Ideally suited for par-baking (stored in the freezer)

Recipe

for a dough weight of 1624g

Total Recipe

Pre-dough: Pate Fermentèe

Dissolve the yeast in water and mix with the flour and salt in the mixer for 3 minutes. Subsequently, cover and let rise for 2 hours at room temperature, then store in the refrigerator until ready to use (15-35 hours).

Main dough

Production

• Dissolve yeast in water and then mix with the rest of the ingredients in the mixer for 6 minutes on slow and 5 minutes on fast.
• After making the dough let is mature for 20 minutes.
• Afterwards, weigh out into 100g dough pieces and roll into round dough balls.
• Let it relax for another 15-20 minutes.
• To shape the dough, roll it out into a small oval. Then roll it up with tension and place on a baking tray with the seam-side down.
• Final proof follows either at room temperature or in the refrigerator at 4-5°C for 12-18 hours (cover with plastic in the refrigerator)
• Spritz with water before baking.
• Bake the Bosna Rolls at 245°C with steam / 12-14 minutes.
• After baking, let them cool and cover with plastic until ready to use.