HB Dough: Our Family's Savory Lunch Rolls

Name: HB Dough: Our Family's Savory Lunch Rolls
Yield: Makes 10 rolls (2 logs, 5 pieces each)
Cuisine: American
Ingredients: 2 1/4 cups bread flour (about 280g); 3/4 cup plus 1 tablespoon water (about 200g); 1 1/2 tablespoons unsalted butter (about 20g); 1 tablespoon nonfat dry milk (about 15g; you can use milk instead, see step 12); 1 tablespoon sugar (about 15g); 3/4 teaspoon salt (about 4g); 1 1/4 teaspoons active dry yeast (about 4g); 1/2 tablespoon whole grain mustard (A); 2 1/2 slices sliced cheese; 3 tablespoons corn kernels; as needed Mayonnaise,; 1 tablespoon mayonnaise (B); 1/2 can tuna; 3 slices ham (or bacon); Black pepper, to taste; as needed Chopped or thinly sliced onion,; as needed Shredded melting cheese,; Dried or fresh parsley, to taste

putimiko @putimiko

Thank you for over 2,700 reports! No eggs needed. Easy shaping—use any filling you like! We usually make two types from the same dough and pack them for lunch.

About this recipe:
* Just spread the filling, roll, and slice—anyone can make these easily. This was the first bread I ever made.
* Since you can add your favorite fillings, the dough uses less fat. For a richer dough, add more butter or shortening.

On April 27, 2011, this recipe reached 100 people—thank you!

Thank you for over 2,700 reports! No eggs needed. Easy shaping—use any filling you like! We usually make two types from the same dough and pack them for lunch.

On April 27, 2011, this recipe reached 100 people—thank you!

putimiko @putimiko

Thank you for over 2,700 reports! No eggs needed. Easy shaping—use any filling you like! We usually make two types from the same dough and pack them for lunch.

On April 27, 2011, this recipe reached 100 people—thank you!

Thank you for over 2,700 reports! No eggs needed. Easy shaping—use any filling you like! We usually make two types from the same dough and pack them for lunch.

On April 27, 2011, this recipe reached 100 people—thank you!

Saved

Ingredients

Makes 10 rolls (2 logs, 5 pieces each)

2 1/4 cupsbread flour (about 280g)
3/4 cupplus 1 tablespoon water (about 200g)
1 1/2 tablespoonsunsalted butter (about 20g)
1 tablespoonnonfat dry milk (about 15g; you can use milk instead, see step 12)
1 tablespoonsugar (about 15g)
3/4 teaspoonsalt (about 4g)
1 1/4 teaspoonsactive dry yeast (about 4g)
Fillings and seasonings of your choice, see below
1/2 tablespoonwhole grain mustard (A)
2 1/2 slicessliced cheese
3 tablespoonscorn kernels
as neededMayonnaise,
1 tablespoonmayonnaise (B)
1/2 cantuna
3 slicesham (or bacon)
Black pepper, to taste
(For both A and B)
as neededChopped or thinly sliced onion,
as neededShredded melting cheese,
Dried or fresh parsley, to taste

Saved

Steps

1

Add all dough ingredients to your bread maker and start the dough cycle. Once the dough comes together (after about 7–8 minutes), add the butter.
2

Drain the tuna and corn well. Cut the ham in half.
3

When the dough is ready, divide it in half. Place each piece seam side down with the smooth side up. Cover with a tightly wrung damp cloth and let rest for 15 minutes.
4

Roll each piece of dough from the center outwards into a rectangle about 8 x 6 inches (20 x 15 cm). For filling A, spread mustard first (see step 5).
5

Leave a 1/2–3/4 inch (1–2 cm) border along one long edge of each rectangle without any filling. This makes it easier to seal the dough.
6

Add mayonnaise, corn, and sliced cheese. Don’t use too much mayonnaise or the dough will be hard to seal.
7

For filling B, roll out the dough as in step 4 and spread with mayonnaise. Add black pepper, ham, and tuna.
8

Starting from the edge closest to you, roll the dough up tightly. Pinch the seam closed with your fingers.
9

Gently roll the log with both hands to shape it evenly. Cut each log into 5 pieces and place each piece in an aluminum baking cup. Let rise in a warm place (95–105°F/35–40°C) until doubled in size.
10

Preheat the oven to 400°F (200°C). After rising, top each roll with onion and shredded cheese as desired.
11

Once the oven is preheated, reduce the temperature to 350°F (180°C) and bake the rolls for about 15 minutes. Sprinkle with parsley after baking, if desired.
12

If you don’t have nonfat dry milk: Use 1/2 cup water plus 1/2 cup milk (100g each) instead of 3/4 cup plus 1 tablespoon water (200g). Or use all milk for the liquid.
13

If you don’t have unsalted butter, regular butter or margarine is fine. For a richer dough, add an extra 2/3 tablespoon (10g) butter.
14

Ham and cheese or corn and tuna are classic fillings, but feel free to use your favorites. These are great wrapped up for lunch!
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