Stuffed Lunch Rolls: Kid-Approved & Freezer-Friendly

From: quirkymomma.com

These are incredibly yummy and freeze well. I make a massive batch and put them in the freezer for us to grab for lunches as needed. My favorite variations are Ham and Cheddar (pictured), Bacon, Mushroom and Swiss, Spinach and Feta, we’ve even made it with leftover pizza toppings! Be creative – it’ll taste great!


Using This Bread Recipe:

Seriously, this is a bread recipe that you can’t goof! As long as your yeast is good you can add something extra, take something away only use a partial amount of an ingredient, make substitutions, this bread tastes good no matter what! There is nothing I love more than yummy fresh baked bread.


Ingredients:

• 2 cups of water (warm, it should feel like the bath tub)
• 2/3 cups of oil
• 1/2 cup of sugar
• 1 tablespoon of yeast

— let it sit for 5-10 minutes.

• 1 egg
• 6 cups of flour

— knead until elastic.

• 1/2 teaspoon of salt

— knead a tiny bit more, then cover the dough ball with plastic wrap. Let rise to double in size, then form into rolls, loaves, pizza dough, whatever. Start the oven at 350-400, while it is preheating let the bread re-rise. Bake till golden brown.

Variations:

• Add a knife-full of molasses to the warm water. Your bread will have a fuller flavor.

• Roll the bread out like a square pizza and coat with butter and then sprinkle heavily with cinnamon and sugar, or garlic, or grated some cheddar cheese over the dough, or even layer with lunch meat and onion, roll the dough and slice for rolls.

• Substitute a cup of potato flakes in the flour. Yummy, potato bread

THEN:
roll out the dough about half an inch thick.

Layer first with the veggie if you are adding one (we love onions!), add the meat and top with the cheese. You will want the layers to leave a margin of about two inches on one side.

You will use this to seal the roll. Begin rolling from the side without the margin. Roll as tightly as possible. At the end, if the dough is not sticking to itself easily, you might have to brush it with a bit of water. Then cut 2inch wide wheels off of your bread log. Let them rise for 20 min then bake at %350. Enjoy!