Plain White rolls - no fuss UPDATE

[achookwoman]

JD,  i make the dough and freeze it.   I make small pizzas,  about the size of a bread and butter plate,  so divide the dough into 200g balls and this gives me 2/3 pizzas.  I freeze the balls separately,   then remove them from the freezer and let them rise/ come to room temperature and then flatten and roll with pin and stretch by hand.   Before I put the filling on,  I slide the base on to baking paper,  then topping on.  The paper makes it easy to slide into the oven.   After about 5 mins,  I pull the paper out,  to allow the base to cook.   The grand kids like to make their own topping and also to help roll the base. 

[judydawn]

Thanks Chookie, have added these notes to my print out.

[maddy]

These are our favourite rolls chookie  thanks.
Another batch was made this morning to have with lamb & gravy for  lunch 

[achookwoman]

Maddy,  these look so professional.  Move over Bakers Delight.

[judydawn]

Chookie, I made 3 large pizzas for tea tonight using your recipe.  They were great, thanks for the suggestion.

[Zan]

Made this as a loaf the other day and the kids really loved it, think it might be their favourite.

[maddy]

Chookie, I made 3 large pizzas for tea tonight using your recipe.  They were great, thanks for the suggestion.

I must have missed that.....fabulous idea!

[achookwoman]

Glad you like this basic recipe.   Always turns out OK,  even when you fiddle with the ingredients.  I use it for small dinner rolls(12) from a mix,  bread sticks (2)  Hot dog rolls (4),  large rolls( 6 to from mix,  Pizza dough , freeze in suitable lots after first rise. Loaf in tin, cob on tray and pipe loaf in pipe loaf tin.  I sometimes flatten it out and spread over with filling and roll up like swiss roll and cut in slices or overlap like pull apart bread.  If I get carried away with the filling(too much),  I turn it over onto an oven tray and give the botton 5/10 extra mins.  to make sure the base is cooked.

It can be made with whole wheat flour or a mix or you can sub.  20g for flour with seeds or soaked grain.

I makeup a grain mix that I keep in a tin and when I get a bit tired of what I'm doing,  I add a bit to the mix or roll the rolls in it. I think I have posted it on the Forum, if not it is on my blog.   "Grain Mix for Bread Topping'  2og. LSA also adds a bit of healthy variety.  Have fun and save money