Mix all of the ingredients in a large bowl. After it is smooth and looks like the picture below, set the bowl aside to start proofing (this is when the yeast begins to act and will raise the dough).

Proofing is complete when the dough is twice as large as the original volume. It will take about 2 hours.

Remove the dough and evenly divide it into 16 portions. Lay a sheet of plastic wrap loosely over the top and let rest for 15minutes.

Roll the dough out into an oval shape.

After it is stretched, begin to roll the dough towards you with your hands.

Close the end tightly so that it doesn’t unroll whilst baking.

Lay them on a baking tray and put it in a warm and humid place for final proof.

At the end of the last proofing, when they look about as big as in the picture below, place them in a preheated 180°C oven and bake it for 15 minutes.

After they are done baking, set aside to cool, and then spread a layer of salad dressing on the top surface.

Then roll the bread gently in the meat floss, and ENJOY!