Method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27°C
- Scale: approx. 1600 gram (30 pieces)
- Dough proof: Approx. 10 minutes
- Divide and round up
- Dough proof: Approx. 5 minutes
- Mould into rolls. Place the dough pieces on baking sheets
- Final proof: Approx. 70 minutes
- Just before baking brush with Egg wash if necessary
- Baking: Approx. 8 minutes at 250-260°C