Mix all Ingredients for 2 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C
Cover the bowl and start the bulk fermentation for 15 - 20 minutes
After bulk fermentation, scale the dough into 45 - 50 g pieces
Mould the dough in your preferred shape, we recommend round and oval. Place the dough pieces onto a greased baking tray
Allow the dough to final proof for 45 - 60 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 put the rolls in
After approximately 5 minutes of baking decrease the temperature to 160°C and bake the rolls for 8 - 10 minutes
