Homemade Lunchbox Rolls

Ingredients

• 500 g Strong white bread flour (Plus a little for sprinkling on the lined tray, as mentioned in the transcript; the extra amount is unspecified.)
• 7 g Dried yeast (The description gives 7 g. Transcript says fast-action yeast; one sachet may be used.)
• 2 tsp Salt
• 1 tsp Sugar (Optional; the creator says it helps the yeast get going.)
• 2 tbsp Olive oil (Optional; transcript gives the equivalent as 30 ml. Butter may be used instead, but no amount is stated.)
• 300 ml Warm water
• Flour for sprinkling (A little, for the lined baking tray; amount unspecified.)

Steps

1. 1

   Stir the flour, dried yeast, salt, and optional sugar together in a mixing bowl.

2. 2

   Add the olive oil and warm water to the dry ingredients. If preferred, use butter instead of the olive oil; the transcript does not specify an amount for the butter substitution.

3. 3

   Knead the dough until smooth and elastic: about 4–5 minutes in a stand mixer, or about 10 minutes by hand. The creator mentions using the windowpane test to check elasticity.

4. 4

   Cover the dough with a tea towel or an inverted cup and leave it to proof for 1 hour, until doubled in size.

5. 5

   Line a baking tray with a silicone liner or baking paper, then sprinkle a little flour over it.

6. 6

   Tip the dough onto the prepared tray and shape it into 12 rolls. For larger rolls, the creator suggests making 8 instead.

7. 7

   Cover the shaped rolls with a tea towel and leave them to proof for another hour.

8. 8

   Preheat the oven to 180°C.

9. 9

   Bake the rolls at 180°C until golden. The description says 15–20 minutes, while the transcript says 20–25 minutes.

10. 10

    For softer tops, cover the rolls with a tea towel as they cool; this traps steam. If freezing, let them cool completely first.

11. 11

    Freeze any rolls not needed soon. The creator says to take them out the night before serving; they will be as fresh as when first made.

Notes

The source gives differing bake times: 15–20 minutes in the description and 20–25 minutes in the transcript. The video suggests 12 smaller rolls or 8 larger rolls. For freezer storage, cool completely first and thaw overnight. A separate windowpane-test tutorial is referenced but not included.

Nutrition per serving

• bread
• side
• vegetarian
• freezer-friendly
• baked
• beginner-friendly
• lunchbox