Mix all the ingredients together with the spiral hook at low speed for 4 minutes and then switch to high speed to complete mixing for 3 minutes. The dough should be well developed and stretchy (dough temperature: 28-29OC)

Allow the dough to rest for 10 minutes.

Cut the dough into 1.200-1.500 gr portions, round them up and allow them to rest for 15 minutes. Make sure you cover them up with a plastic sheet.

Cut each piece of dough into 30 parts that weigh 40-50 gr and form them into preferable shape.

Proof for 60 minutes (±35OC with a slight moistness).

Use Ovex Powder (egg wash replacer) or egg wash to give them a shining finish.

Bake at 230OC without steam for 12-15 minutes, depending on their size and weight.