Perforated bread roll baking tray with non-stick coating

Perforated bread roll baking tray with non-stick coating

This perforated bread roll baking tray produces evenly shaped bread rolls with a soft crumb and a crispy crust all round. The round indentations hold the dough pieces securely in shape. The non-stick coating ensures that the rolls come off easily after baking. The perforated surface also promotes air circulation - so the crust forms particularly evenly. It's easy to use: lightly grease the tin with baking release spray or a little oil before baking. Place the formed dough pieces in the indentations and cut them with a baker's knife - for example in the classic cross cut. Bake the rolls at 200 °C top and bottom heat with a little steam for around 40 minutes. If necessary, the rolls can be removed from the tin after about 10 minutes. The roll baking tray is suitable for classic white rolls as well as spelt, potato or wholegrain rolls. To ensure the non-stick coating lasts for a long time, we recommend cleaning by hand with hot water and mild washing-up liquid - this will keep the tray looking good and ready for use for a long time.