-
1
In a bowl, add the ingredients.
-
2
Pour in 80% of the lukewarm water.
-
3
Check the consistency of the dough and add more water if necessary.
-
4
Add the salt.
-
5
Once the dough looks like the consistency that you see in the photo, start kneading with your hand.
-
6
It is sticky at first, but it will get less sticky.
-
7
Knead the dough for about 10 minutes.
-
8
Strike it against the bowl occasionally.
-
9
When you stretch the dough, it is elastic and you can see through, the kneading is done.
-
10
It should be as soft as your earlobes.
-
11
Once the kneading is done, roll it into a ball and let it rise.
-
12
Cover with a tightly wrung damp cloth and leave it for 40 minutes.
-
13
When the dough doubles in size, check it with your finger.
-
14
(Press a finger into the center of the dough.
-
15
If your finger leaves a hole that stays unchanged, it is done rising.)
-
16
Remove the trapped air out of the dough by gently pressing it.
-
17
Divide the dough into 7 equal pieces, place them onto a baking tray lined with parchment paper, cover with a tightly wrung out damp cloth and let sit for 5 minutes.
-
18
Reshape the dough into a ball and let it rise for the second time.
-
19
Cover the dough with tightly wrung out damp cloth and proof it for about 20 minutes.
-
20
Preheat the oven to 180C.
-
21
When the dough rises to about 1.5 times its original size, and when you press it down, it leaves a mark, it is done proofing.
-
22
Bake in the preheated oven at 180C for 10-15 minutes.
-
23
The baking time varies by the oven.
-
24
Check and adjust the baking time.
-
25
Once the rolls are golden brown they are done.
