Mix all ingredients using a dough hook attachment:
• 3 minutes on low speed
• 8 minutes on high speed, or until the dough reaches the windowpane stage
Let the dough rest for 30 minutes.
Divide the dough into 30g portions.
Roll each portion in bread crumbs until fully coated.
Arrange on a baking pan, leaving space between each piece.
Final proof for 60 to 90 minutes, or until doubled in size.
Bake at 180°C for 15 minutes, or until golden brown.
