Bake a Back-to-School Bun for when the Bread is Done

Bake this no-knead, no-nonsense back-to-school bun for when the bread is done. Soft, slightly sweet, and ready in just 30 minutes this bread roll recipe mix is Cobra’s perfect fix to make your life just a little less complicated during a last-minute school lunch making marathon.
26 January 2021 Recipes
Bake a Back-to-School Bun for when the Bread is Done

 

Bake this no-knead, no-nonsense back-to-school bun for when the bread is done. Soft, slightly sweet, and ready in just 30 minutes this bread roll recipe mix is Cobra’s perfect fix to make your life just a little less complicated during a last-minute school lunch making marathon. Possibly one of the simplest and hassle-free bread roll recipes around, you won’t need complicated equipment, fancy ingredients, and hardly any elbow grease to bake these last-minute buns for when the bread is done lunch run.

 

Ingredients:

  • 125 ml warm water
  • 250ml lukewarm milk
  • 60ml melted unsalted butter (salted butter or melted margarine will be fine too if you don’t have butter)
  • 60ml caster sugar (alternatively normal white sugar will be fine too)
  • 7ml of salt
  • 15ml dry yeast
  • 600g bread flour
  • 2 large eggs whisked

 

Method:

  1. Using butter, margarine, or an aerosol non-stick cooking spray, grease a 9×13 baking pan.
  2. In a large mixing bowl combine all the wet ingredients including; 125 ml warm water, 250ml lukewarm milk, 60ml melted unsalted butter together with the 60ml caster sugar and salt for flavour.
  3. Start by adding no more than 500g of the flour together with the yeast into the wet ingredients mixed in the step before.
  4. Mix with a hand mixer or stand mixer using the paddle hook (the long-curled mixer attachment that comes as a standard swop out with most electric mixers).
  5. Keep incorporating additional flour but only if necessary, until the correct texture is formed.
  6. The goal here is to end with a soft and ever so sticky dough, but at the same time, the mix should not be too wet. Keep mixing your bread dough for around 8 minutes.
  7. Next up grab your greased baking pan and on a flour-dusted surface tip out your dough mix and split the batch into 15 evenly sized bread dough balls. Neatly pack these into your baking tin and cover with a clean and dampened tea towel, allowing the dough balls to rise for around 20 minutes.
  8. While your bread dough is rising, preheat your oven to 180 degrees Celsius.
  9. Once the bread roll balls have nearly doubled in size and your oven is up to heat, whisk up the 2 eggs and brush the surface of your bread rolls with the raw egg mix. This will see the bread roll recipe turn a gorgeous golden brown once baked.
  10. Bake in a preheated oven for 15 to 20 minutes and once completely cool on a raised cooling rack to prevent the hots rolls from sweating and going soggy by staying too long in the baking pan.
  11. Once cooled you can now go ahead and prepare your school lunch run bread buns with a selection of preferred savoury or sweet sandwich fillings.

Note: While these are lovely to eat when the bread buns are still warm inside (this bread roll recipe makes for a delicious dinner roll accompaniment), keep in mind that when preparing school lunch that may only be eater later in the day (or even the next day) its best to wait until your baked school lunch buns have cooled all the way through before preparing these with lunchtime fillings.