Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Scale: approx. 1600 gram (30 pieces)
Dough proof: Approx. 15 minutes
Divide and round up
Dough proof: Approx. 10 minutes
Mould into rolls. Place the dough pieces on baking sheets
Final proof: Approx. 80 minutes
Just before baking brush with Egg wash if necessary
Baking: Approx. 9 minutes at 260ºC