Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC.
Scale: approx. 1600 gram (30 pieces)
Dough proof: Approx. 15 minutes
Divide and round up
Mould as rolls. Put the dough pieces on baking sheets
Sprinkle with rice flour and incise once over de length
Final proof: Approx. 60 minutes
Baking: Approx. 13 minutes at 240°C with a little steam