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–+ servings

Big Soft Sandwich Rolls

These big, soft sandwich rolls are perfect for family lunches and lunchboxes. They’re delicious, versatile, freezer-friendly and ideal for filling with family favourites like ham and cheese or leftover roast chicken and stuffing.
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Prep Time 30 minutes
Cook Time 20 minutes
Proofing Time 1 hour
Total Time 1 hour 50 minutes
Course Bread, Lunch
Servings 6

Equipment

Ingredients
  

  • 500 g strong white bread flour
  • 7 g fast-action dried yeast
  • 25 g sugar
  • 200 ml warm milk
  • 160 ml warm water
  • 1 tsp fine salt
  • A little flour for dusting

Instructions
 

  • Mix the warm milk, water, sugar and yeast. Leave for 5–10 mins until bubbly.
  • Add the flour and salt. Mix to a sticky dough, cover and rest for 10 mins.
  • Using a spatula, lift and fold the dough around 20-30 times.
  • Cover with cling film or a clean tea towel and leave somewhere warm for 60–90 mins, until doubled.
  • Divide into 6, gently shape into rectangles and place on a lined tray.
  • Cover again, I use a large clean plastic bag it traps the heat, and leave to rise for 40–60 mins, until doubled in size.
  • Bake at 180°C fan for 20–25 mins, until golden and hollow underneath.
  • Cool on a wire rack before slicing. 🥪
  • Storage: Once completely cool, freeze for up to 3 months. Defrost at room temperature and warm gently before serving.
Keyword Bread, Bread Roll, Lunch Box
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