Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Scale: approx. 1600 grams (30 pieces)
Dough proof: Approx. 15 minutes
Divide and round up After approx. 5 minutes mould the dough pieces into rolls and place them on baking sheets
Immediately after moulding store the baking sheets into the freezer
Defrost the dough pieces in the fridge After that place the baking sheets in the bakery At last place the baking sheets into the proofer
Final proof: Approx. 60-70 minutes
Baking: Approx. 25 minutes at 230ºC
