Soft brown rolls and buns

Ingredients

Flour	50%	5000 g
Whole meal	50%	5000 g
Salt	1.8%	180 g
Fresh Yeast	6%	600 g
QS Tarwemoutbollen (wheat malt buns) »	15%	1500 g
Water	59%	5900 g

Working method
Mixing	Mix all ingredients into a smooth and well developed dough
Dough temperature	Approx. 27°C
Scale	Approx. 1800 gram (30 pieces)
Bowl proof	Approx. 15 minutes and divide and rounding the dough. Place the buns on the baking tray.
Final proof	Approx. 85 minutes
Baking	Approx. 9 minutes at 260°-270°C