Cheesy Middle Bread Rolls

Cheesy Middle Bread Rolls

I made these rolls to put in the freezer and use for packed lunches on the days when I don’t have the time (or the inclanation) for making sandwiches.

Sausage Bread Rolls

Sausage Bread Rolls

These bread rolls ready filled with sausage, tomato chutney, cheese and spring onions make a great lunch box filler and are a change from the usual ham sandwiches.  I made a batch of 12 and have frozen the ones we didn’t eat straight away so on busy days I can just take one out of the freezer and pop it in a lunch box.  They are so easy to make…

Knotted Bread Rolls

Knotted Bread Rolls

These bread rolls look impressive but are really simple to make.

Red Pesto and Parmesan Pinwheels

Red Pesto and Parmesan Pinwheels

Tomorrow we are having a family gathering at lunch time and decided that we would all bring some food to share – we are going to have homemade soup, bread and puddings.  My contribution is to be the bread.  As I am busy already in the morning tomorrow (I have taken up Dragon Boating!) I decided to make one of the breads this evening to save time.

Bread Rolls

These are some bread rolls I have made today.  I put them in the freezer to use for lunches when I have run out of normal bread for sandwiches!

It is the classic dough recipe; 1kg strong white bread flour, 10g fast action yeast, 10g salt and a little olive oil (but you could use butter, sunflower oil or something similar) and about 600g water.  Just measure it all out in a big bowl and bring together to a sticky dough.  Rub some oil on your work surface and then tip the dough out.  Start kneading and continue for about 10 minutes until you have a smooth elastic dough.  It will seem really sticky to start with but don’t be tempted to add more flour – just keep going and it will soon improve.

Clean out your bowl and lightly oil the inside with some more olive oil.  Put the dough in the bowl and cover the dough either with some cling film over the top of the bowl or a clean damp towel and leave until it is doubled in size.  My house is quite cool so this took about 1 3/4 hours but it can be much faster.

When the dough is doubled in size tip it out again, gently knock all the air out of the dough, reform into a ball and leave to rise again or at this point you can shape it into your bread.

I chose to leave it to rise once more (although you can do this 3 or 4 times if you have the patience – the longer the dough proves for the better the flavour).

In then shaped the dough into balls being careful to make sure they were all the same size (it made 16 x 100g rolls plus one smaller one which I eat as soon as they were cooked).

These were left to rise once more until doubled in size.  I then baked them in a very hot oven (250C) for 10 minutes and then in a cooler (200C) oven for 10  more minutes until they were golden.

The finished rolls are have a soft outside due to the oil in the dough and are delicious!