Sandwich for kids

When I have time to make rolls at home, I try to give them a more playful shape for the kids. Sometimes I make some regular rolls, but from the same dough, I keep one or two for more interesting sandwiches, with olive eyes and a frog face. It doesn't take much extra time, but the kids really enjoy the result.

Quick info

Total time: about 2 hours (including rising)
Preparation time: 20 minutes
Rising time: 1 hour
Baking time: 20-25 minutes
Servings: 10 rolls (2 frog sandwiches + 8 plain)
Difficulty: easy
Recipe type: homemade rolls and sandwiches for kids

Ingredients

For the rolls:
500 g flour
250 ml lukewarm water
1 cube of yeast (25 g)
1 teaspoon salt
6 tablespoons oil

For 2 frog sandwiches:
2 cubes of processed cheese
2 leaves of green lettuce
8 slices of summer salami
2 slices of tomato
2 black olives

Preparation method

1. In a small bowl, dissolve the yeast in lukewarm water (not hot). Add a few tablespoons of flour and mix until I get a paste. I let it sit for 10 minutes to activate the yeast.

2. I put the rest of the flour in a large bowl, add the salt, and mix. I pour the yeast mixture over the flour and start kneading. I gradually add the oil in 2-3 batches, kneading continuously. If the dough is too sticky, I add a little more flour, but usually, it's not necessary.

3. I cover the bowl and let the dough rise in a warm place until it doubles in volume. For me, it takes about an hour.

4. I divide the dough into 10 equal parts. I shape eight balls for plain rolls.

5. For the two frog rolls, I keep two pieces of dough. From each, I take a small piece (about the size of a grape) and divide it into two to make the frog's eyes. I shape the large ball, then stick the two small balls on top, next to an edge.

6. I place the rolls on a baking tray lined with parchment paper, spaced apart, and let them rise for 10-15 minutes before baking.

7. I bake at 180°C, on the middle rack, for about 20-25 minutes or until golden. I don't put egg or milk on top – they come out slightly crispy on the outside but soften after cooling.

8. I take the rolls out and let them cool completely on a rack.

9. I cut each frog roll horizontally. On the bottom half, I spread a cube of processed cheese, add a leaf of green lettuce, then 4 slices of summer salami and a slice of tomato.

10. For the eyes, I cut the olives in half and remove the pits. I place the halves on the small dough balls – if the olive doesn't stay, I "fix" it with a little processed cheese.

Why I make the recipe often

I make these rolls because the dough always comes out elastic and fluffy. I can use them for school sandwiches or snacks. The rolls keep well for 1-2 days and can be used with any filling.

Tips and variations

Tips

If the dough seems too dry, I add another tablespoon or two of water.
I don't leave the rolls too close on the tray – they have room to rise and won't stick together.
If I don't want a crispy crust, I cover them with a towel while cooling.

Substitutions

You can use dry yeast (1 packet, 7g) instead of the cube.
The summer salami can be replaced with boiled chicken breast or ham.
The processed cheese can be replaced with plain cream cheese.

Variations

For eyes, corn kernels or capers work if you don't have olives.
Plain rolls can be cut and spread with butter or jam, not just for sandwiches.

Serving ideas

Frog sandwiches are for kids' lunchboxes but also work for picnics or parties.
Plain rolls can be served alongside soup or salad.

Frequently asked questions

1. Can I make the dough a day in advance?
Yes, you can let the dough rise slowly in the fridge overnight. Take it out 30 minutes before shaping.

2. Can the rolls be frozen?
Yes, plain rolls can be frozen after they have cooled. For sandwiches, it’s better to fill them fresh.

3. How long do the rolls last at room temperature?
The rolls keep well for 1-2 days in a paper or cloth bag. They get harder after 2 days.

4. If I don’t have parchment paper, can I bake directly on the tray?
Yes, but grease the tray with a little oil or sprinkle flour so they don’t stick.

5. Can I use whole wheat flour?
You can replace up to 1/3 of the white flour with whole wheat, but you may need a little extra water.

Nutritional values

Estimate for 1 roll (without filling): ~150 kcal, 3g protein, 1.5g fat, 30g carbohydrates.
Complete sandwich (1 roll with cheese, salami, lettuce, tomato, olives): ~220-250 kcal, 7-9g protein, 7-9g fat, 32-35g carbohydrates.
These are approximate values, depending on the exact measurements and what kind of salami/cheese you use.

Storage and reheating

The rolls keep for 1-2 days at room temperature, wrapped in cloth or paper. If they harden, they can be reheated for 3-4 minutes in the oven or 10 seconds in the microwave (without filling). Filled sandwiches are best served on the day they are made, as they don’t keep as well overnight.

 Ingredients: 500 g flour, 250 ml water, 1 cube yeast, 1 teaspoon salt, 6 tablespoons oil. For the 2 sandwiches: 2 cubes melted cheese, 2 leaves of green lettuce, 8 slices of summer salami, 2 slices of tomato, 2 olives.

 Tags:  sandwiches for kids