This recipe is for little kids, and big kids alike. But it is loved most of all, by the person who has to make the school lunches in the morning. Having these in the freezer means that you’ll have time for a cuppa before you leave home. Wooohooo!!

I have topped them with organic cheese and quality free range bacon. But, I have also experimented with adding a splash of Passata (Mutti, of course), pineapple, olives etc etc. Needless to say, a handful of chia in the dough adds some extra nutrients and fibre for the kids. Make a double batch, or a triple batch if you have enough freezer space.

You will notice that this recipe includes an additional step, to your usual bread dough – The Roux. This is an essential step in creating light and fluffy buns. It may seem tedious at first..but it is well worth the effort.

INGREDIENTS FOR THE DOUGH

65g + 550g bakers flour

320ml cold water

100ml milk

50g unsalted butter

25g caster sugar

1 sachet (7g) dry yeast

1/2 tsp salt

1 egg

Topping:

approx. 200g grated tasty cheese

approx. 100g bacon, diced

 

STEP 1: PREPARING THE ROUX

In a small saucepan, combine 65g flour with the water. Stirring continuously over the heat, bring the mixture to the boil. Cook for 2 minutes. Remove from heat and add the sugar, milk and butter. Stir to combine, then set aside.

Allow the mixture to cool to a luke warm temperature, before proceeding with the next step.

KNEADING THE DOUGH:

It is best to use a mixer for this recipe, as the dough can be quite sticky.

In a bowl, combine the remaining flour, salt, and yeast.  Add the roux and egg. If using a mixer, attach the dough hook, set the machine on a slow setting for 7 minutes. Then increase the speed to medium for 1 minute.

If kneading by hand, combine the ingredients then knead for 8-10 minutes.

Scrape down the sides of the bowl. Cover with a damp tea towel and leave in a warm place to rise until doubled in size (approx 1.5 hours).

Line a deep 22 x 22cm baking tray with baking paper.

Punch down dough and tip onto a lightly floured surface. Knead lightly and roll into a log. Divide into 16 equal sized pieces. Using lightly floured hands, roll each piece into a ball and place on the tray.

Cover with a damp tea towel and set aside for 40 minutes.

 

Preheat the oven to 180ºC. Scatter cheese and bacon on top.

 

Bake for 20 minutes.