Here’s an easy way to use up all the bits and pieces leftover in the fridge.
Make a batch of your standard bread dough – I used sourdough, but you could just as easily make these with the yeasted bread recipe. Knock up your dough and give it a first rise, then roll or push it out on an oiled bench to form a large rectangle.
Cover it with whatever you can find in the fridge – I used Pete’s chilli jam, a few slices of leftover sopressa, grated cheddar cheese and some of our marinated feta.
Lightly press down the toppings, then with the help of your spatula, carefully roll the dough up, encasing the filling.
Cut the dough into rolls – my 900g of white/rye sourdough made a dozen small rolls – then place them on a parchment lined baking tray. Cover and allow them to rise until puffy. Preheat your oven to 240C (with fan).
Once the rolls have had their second rise, lower the oven to 220C (with fan) and bake the rolls for 15 minutes. Rotate the tray, lower the heat to 175C (with fan) and allow the rolls to bake for another 10 – 15 minutes until golden brown. Watch that the toppings don’t burn too much, although sweet fillings, like the chilli jam, will always char a bit in the oven.
I keep stuffed rolls in the freezer for school lunches – the perfect thing for days when Big Boy has a 6.45am start!
Fig Jam and Lime Cordial 
Are you reading my mind???? I’ve been thinking of getting a large loaf, scooping out the bread and filling it with a mixed salad (so not similar) but I love this! An all in one meal
Oz, I think the Italians do something similar – hollow out a crunchy loaf, stuff with antipasto, deli meats and cheeses, then put the lid back on and weight it down for a few hours. Can’t now remember what it’s called – Moo might know…
What a fab idea to make savoury rolls for school lunches…and to store them in your freezer so there is always an emergency lunch ready to go. You should be glad I don’t live closer to you – I would send my kids over with their empty lunch boxes to raid your freezer!
Sigh…when your kid has to be at school at 6.45am, you start thinking creatively.. :)
Small Man loves olive and cheese rolls, Big Boy likes these stuffed rolls and the bacon slices. All freeze really well…
Once again I have read something on your blog and gone home to make it that night BIC! Kids happily packed the bacon and cheese rolls into their lunchboxes this morning, still warm from the oven (hate to think what it will do to the mango and other things that were already in the lunch box….oh well, it is a cool day today at least so hopefully it will all cool down rapidly!). Thanks for the great idea.
Wonderful! I’m glad they liked it! Now if I can only talk you into stashing some in the freezer… :)
These look yummy! How do you thaw them for school lunches? Do you just let them thaw naturally? Or heat them up before you pop them into the lunchboxes?
I recently discovered your blog as I’ve just started baking and am loving it! Such great tips and photos – going to try your feeding the masses brownies for my daughter’s end of year gym class festival…
Thanks for reading our blog, Gibble! :)
I pre-pack the rolls into plastic bags and then pop them straight into a brown paper bag frozen – they’re perfectly defrosted in the few hours between when they come out of the freezer and when they’re eaten! The supernatural brownies are so easy to make, and really good for feeding a large group. Be warned though, you might have to do it every year once you start! :)
[…] batch of sourdough mix early in the morning and made some of Celia’s stuffed ham and feta bread rolls later in the afternoon (4hrs initial prove, then half hour for the second prove). I used spelt […]