4 Ingredients, No Butter! Make-Ahead Bread Rolls You'll Want Every Day

Put 300g bread flour, 20g sugar, 3g salt, and 3g dry yeast in a bowl.

Add all 170cc of room temperature water at once and stir with a rubber spatula.

Scrape the dough off the rubber spatula and knead by pressing firmly with the heel of your hand. Occasionally use the dough to wipe the inside of the bowl clean. Stop kneading once the floury texture is gone and it becomes slightly sticky (about 1 minute).

Transfer the dough to a container while it is still shaggy, cover with a lid, and let it rise in a warm place until doubled in size for the first proofing (about 2 hours).

Dust the work surface and the dough with bread flour, then divide the dough into 8 pieces. The portions don't need to be exact.

Lightly flatten each divided piece into a round, gather the three corners into the center, then bring the sections between them into the center as well. Flip it over and round it by pulling it toward you, then finish by pinching the seam tightly closed.

As an alternative shaping method, fold the lightly flattened dough in half, turn it over, fold it once more into a rectangle, then gather it into the center and round it. It takes only two folds, so it saves time.

Spray with water to prevent drying, and let it rise in a warm place for the second proofing until it has puffed up to about 1.5 times its size (about 30 minutes). Spray with water partway through as well.

Preheat the oven to 200°C and bake on the lower rack for 15 minutes.

Add dried basil, a pinch of herb salt, and 1 tablespoon of olive oil (about half the amount of the mayonnaise) to 2 tablespoons of mayonnaise and mix to make the basil mayo sauce.

Cut two slits in a cross shape into the baked rolls and fill them with the basil mayo sauce. Shallow slits work best.

Wrap each roll individually in plastic wrap, put them in a zipper bag, and freeze. To eat, warm them straight from frozen in the toaster.