Put all the ● ingredients plus the milk into a bread machine, and start the "dough only" program. Add the margarine 5 minutes. Let the dough complete its 1st rising.
Take the dough out, deflate and then weigh it, divide it, and roll each portion into a ball. Rest the dough for 15 minutes.
Place each portion of dough with the seam side down, and roll it out into an oval with a rolling pin. Turn sideways, and roll the top and bottom edges towards the center.
Fold in half and pinch the seams together in the middle.
Fold in the left and right ends, and pinch tightly.
Roll the dough gently until it's 17 cm long. Make sure the ends don't get too thin when you do this.
Line up the formed rolls on baking sheet lined with parchment paper. Leave for 25 minutes or so for the 2nd rising. In the meantime, bring the milk for finishing the rolls to room temperature.
Brush the surface of the rolls with the milk. Preheat the oven to 180°C. Bake the rolls for 5 minutes at 180°C, then 10 minutes at 160°C (15 minutes total). Let the rolls cool completely before transferring to storage bags.
When I bake 5 rolls at a time, I line them up like this.
Story Behind this Recipe
When I was listening to my daughter talk about her school lunches, I got an urge to eat the kind of bread that was served with school lunches, so I made this.
You'll get how to form the loaves after making them many times, so don't worry about it. That's the only thing I have to say really. Adjust the baking time depending on your oven.