Mix all the roll ingredients together at low speed for 2 minutes and then at high speed for 6-8 minutes. Dough temperature should be 26-28°C.

Allow the dough to rest for 20 minutes.

Stretch the dough and cut as you prefer and then place into a crate or onto a tray once you cave covered it.

Proof (36°C, 65% moistness) for 80 minutes.

Fry each side at 170°C for 1,5 minute or bake at 210°C for 9-11 minutes (depending on the size).