In a bowl combine all ingredients and add 90% of the water. Mix for about 10 minutes until the dough reaches full dough consistency.

Transfer the dough to a slightly oiled container and cover with plastic until it is doubled in size, about 1 hour.

Place the dough on a floured counter. Pre shape each roll, of about 85 grams each, and let them rest for 15 minutes.

Shape the rolls into balls. Flatten each roll with your flat hand. Make an indent in the middle of the flattened dough with the side of your hand and fold in half. Now the dough looks like kissing lips.

Place the roll on a floured couche with open side down. Twist the ends with your fingers to make a small twisted point. Cover with tea towel and leave for 30 minutes to proof.

Pre heat the oven to 260°C.

Place the proofed rolls on parchment paper on a peel, with open side up, and brush with milk. Bake for 13-15 minutes until light brown.

Cook’s note: When you take a piece of dough, gently stretch it out until you can see a ‘window’ of thin dough. You can almost see trough it. The dough is smooth and feels silky.