Mix all Ingredients (except butter) for 3 minutes slow and 6 minutes fast. Add the butter after half mixing time. We recommend using cold water to keep the dough temperature at max. 27°C
Once mixed, covered with a kitchen towel or plastic foil and start the bulk fermentation time for 15 - 20 minutes
Scale the dough into 50 - 55 g pieces
Mould the dough in your preferred shape, we recommend oval or round, and place into a greased baking tray
Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake
The oven should have a temperature of 190°C when you place the rolls in then decreasing to 160°C
