No time dough. Place all ingredients in mixing bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 10 minutes. Scale at 270g. Mould into torpedo shape. Place 4 rows of 5 on lightly greased tray. Brush between dough pieces with melted butter. Prove on glaze with SUPER GLOSSY. Oven temperature 220¡C.
If using Compressed Yeast use 200g in above recipe.