RECIPES & TIPS
Soft Sunday bread rolls, to freeze for the week
Every Sunday I prepare twelve oval rolls, ready to be frozen and used during the week for the kids' breakfast or afternoon snack before school. A simple recipe for those who want something delicious without too much effort — the freezer does the rest.
Ingredients
To activate the yeast
- 250 ml milk
- 50 ml water
- 1 teaspoon sugar
- 1 sachet (7 g) of Caputo active dry yeast
For the dough
- 500 g of Caputo type 00 flour
- 8 g salt
- 30 ml of Basso sunflower oil
Preparation
1. Activate the yeast
In the bowl of your food processor (or in a bowl, if kneading by hand), combine the milk, water, sugar, and yeast. 2 minutes at 37°C, speed 2 — or heat the milk slightly and mix by hand until the yeast is fully dissolved.
2. Knead
Add the flour, salt, and oil. Knead for 5 minutes in the processor, or 8-10 minutes by hand. The dough should remain soft and slightly sticky — do not add flour just because it sticks a little.
3. First rise
Let the covered dough rest for 1 to 1.5 hours, until it has doubled in volume.
4. Shape the rolls
Divide the dough into 70-80 g oval balls on a baking sheet lined with parchment paper.
5. Second rise
Cover with a kitchen towel and let rise for another 30-45 minutes.
6. Baking
Preheated oven at 180°C, static setting, 14-16 minutes. You can brush the surface with a little milk. To keep them soft even after freezing, it is better if they remain light-colored, without browning too much.
The trick for the week
Let cool completely before freezing. In the morning, take out a roll — just a few seconds in the toaster or at room temperature, and it’s back to being as fresh as if it were just baked.
