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. Do not forget to cover them with a plastic sheet.

Cut each dough piece into 30 even parts that weigh 40-50 gr. Form into preferable shapes.

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

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

Bake at 230OC without steam for 12-15 minutes (depending on the size and weight).