Ingredients:

• KOMPLET Njouba: 1.000 kg
• Wheat Flour: 9.000 kg
• KOMPLET Bread Star: 0.040 kg
• Salt: 0.200 kg
• Yeast (Dry Yeast): 0.300 kg
• Water: Approximately 5.800 kg
• Total Weight: Approximately 16.340 kg
• Yield: 163 small rolls

Instructions:

Mixing:

• Knead for 3 minutes on the first speed.
• Continue kneading for 6 minutes on the second speed.
• Dough temperature: Approximately 26°C.

First Proofing:

• Allow to proof for about 20 minutes.
• Weigh dough pieces into 100 g portions.
• Shape dough into balls. Let rest for 5 minutes, then shape into small rolls and place on trays or cloths.
• After proofing, moisten the surface and sprinkle with KOMPLET Mixed Seeds.

Proofing:

• Proofing temperature: 35°C for 45 minutes.

Baking:

• Baking temperature: 230°C.
• Baking time: 18-20 minutes.