I’ve made a recipe that includes them but for a hoagie (or sub roll). That recipe uses 240g flour, 60g VWG, 8g dough conditioner, and 6g DMP. Doing some math and using baker percentages, it goes as follows: 25% for VWG, 3% for dough conditioner, and 2% for DMP. I probably did something wrong but I could try this formula. Of course, it there’s a better method I’ll consider it first.