Every weekend, I bake two large trays of sourdough bread rolls specifically for school lunches.
I make these using a simple folding and cutting technique, which I find much easier than more traditional methods for shaping individual rolls. The end result is a flat, oval roll which will hold a substantial amount of filling and withstand the rigours of a tossed backpack.
After baking, each roll weighs between 95 – 105g, the equivalent of three slices of bread. Filled with ricotta and smoked salmon, or in Small Man’s case, Vegemite, they’re the perfect size for school lunches.
. . . . .
After the dough has had its first rise, knock it back and stretch it out on a lightly oiled surface into a rectangle. The piece below weighed 1200g.
Fold one side of the dough in as shown…
…then fold the other side in over the top.
Using a serrated knife or a dough cutter, slice the dough into pieces. I cut 10 rolls from my 1200g of dough, judging the size of each piece by eye rather than bothering to weigh them.
Lay the rolls out on a lined baking tray. Place a sheet of parchment paper over the top of the rolls, and then cover with a tea towel. Allow to prove.
Before baking, I give each roll a single slash with my lame. I’m not convinced it makes any difference, given that my dough hydration is quite high, but it does make me feel like a proper baker when I get to wave my razor blade around.
These rolls freeze beautifully, which means I can bake a large batch once a week. And the boys love them – Small Man has already eaten two rolls off the cooling rack! Better get them in the freezer now, or I’ll have to bake another lot tomorrow…
Edit: a crumb shot for Sally!
