Method

1. Mix all Ingredients with a spiral mixer for 3 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
2. Scale the dough into 70 g pieces, cover the dough pieces and start the intermediate proof for 15 – 20 minutes.
3. Mould the dough in your preferred shape, we recommend round or oval shape and place onto a greased baking tray.
4. Allow the dough to final proof for 40 - 45 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
5. Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
6. The oven should have a temperature of 230°C when you put the rolls in.
7. Bake the rolls for 13 minutes.