Mix all Ingredients, except butter, for 2 minutes slow and 7 minutes fast. Add the butter halfway through the mixing time. We recommend using cold water to keep the dough temperature at max. 26°C.
Once mixed, cover the bowl and start the bulk fermentation time for 15 - 20 minutes.
Scale the dough into 65 g pieces. Mould the dough in your preferred shape, we recommend oval or round, and place onto a greased baking tray.
Allow the dough to final proof for 45 - 55 minutes, we recommend covering the baking tins 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 10 - 12 minutes.
