Bread Rolls - our recipe
On Soup Day and Hummus Day, tamariki help make the bread rolls we share at kindy. Taking simple ingredients and turning them into something we all eat together is special — it's one of the ways we intentionally build community, and the smell of them baking is part of the nourishment too.
This recipe makes one batch, enough for about 60 small rolls - we roll them about the size of a golf ball. We use organic flour, but this isn’t essential.
Ingredients
300ml warm water
2 tablespoons oil
1 teaspoon salt
2 tablespoons honey
2 teaspoons dried yeast
3 cups wholemeal flour
2 cups white flour
Method
The afternoon (or at least 2 hours) before:
Mix and knead the dough — by hand, with a mixer and dough hook, or in a bread maker on the "Dough" setting. Combine the ingredients in the order listed above, then knead until smooth and elastic.
Tip the dough into a large, lightly oiled container to rise.
The next day:
Set the oven to regular bake, 50°C.
Roll the risen dough into small rolls. Place them close together on the trays; they'll rise and bake stuck together, which keeps them soft, and you separate them out afterwards.
Put the tray in the warm oven for 20–30 minutes for a second rise.
Take the tray out and turn the oven up to fan bake, 210-220°C. It takes about 15 minutes to reach temperature.
Fan bake for 10 minutes on the middle shelf.
That's it — warm, soft rolls, made by little hands, ready to share.