Back to school lunch rolls

The end of August means one thing back to school. Back to school means new pens , teachers and homework but also with the start of school their is an attempt to make better lunches. This resolution, despite it’s best intention usually lasts about two months at most, before I return to sliced bread sandwiches. Yesterday after my first day of school I came up and made a brown/white/spelt roll for school lunch. I simply weighed out whatever flour I had in the press (left over from my summer bread making spree) added salt and yeast then mixed in some water, then added more yeast. I kneaded it for a little while – it allowed me to take my anger out on the starting of 5th year. I put in back in the bowl and forgot about it for about two hours. Then took it out cut it into squares, dipped in semolina and cooked for about 30 minutes. The result was a delicious roll/bap perfect holding all sort of fillings for a school lunch. Much better than a Sliced pan sandwich.

Suggestions for school lunch

Home made rolls filled with your choice salad, carrot and hummus

These lovely wraps mmmm….

This yummy quinoa salad

These muffins are top of my must try for lunch 

Bread Rolls

500g of flour (200g of spelt, 150g of strong white flour and 150g of whole wheat flour)

7g of yeast

400ml of water

7g of salt

40ml of olive oil

semolina for dusting

Put the flour in a bowl add the salt to one side and the yeast to another.  Pour in the 4/4 of the  water and oil. Mix the dough together until it forms a rough dough.  Add the rest of the water if needed you might not need to add the rest of the water, the dough should be soft but not sloppy. Tip the dough out onto a oiled surface and knead for about 10 minutes ( hard work but you “knead” to do it) Oil a square container and put the dough back in. Cover with a tea towel and leave to rise in a warm place for about 2-3 hours. When the dough has more than doubled in size and is springy to touch tip it out again onto a surface dusted sithe semolina. Try to keep as much air in the dough as possible so work gently with it. Cut it into 8-10 equal amounts and shape into a square by tucking the dough in underneath.Place on tray dusted with semolina and leave for ten minutes. At this point you could brush the rolls with milk and top them with seeds of your choice. Meanwhile preheat the oven to 200C. Cook for 25-30 minutes. 

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