Finger Rolls - Perfect for Soup and Sandwich
photo by mums the word
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
12 finger rolls
- Serves:
- 12
ingredients
- 1 egg
- 118.29 ml milk
- 59.14 ml butter
- 473.18 ml bread flour
- 4.92 ml salt
- 4.92 ml sugar
- 4.92 ml fast rising yeast
-
Glaze
- milk
- salt
directions
- Place ingredients in bread machine keeping the salt, sugar and yeast separate. (According to your bread machine directions).
- Set on dough cycle. Start.
- When machine stops remove dough and place on floured surface.
- Oil sheet pan.
- Divide into 12 pieces.
- Shape each into an oblong roll and then place end to end so almost touching. making 2 rows.Cover with plastic wrap and rise for 30 minutes in a warm spot.
- Preheat oven to 425 degrees.
- Brush with milk and sprinkle with a touch of salt.
- bake for 15 minutes.
- Remove from pan and separate.
- Enjoy warm.
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Reviews
-
These were good- buttery, but light and fluffy. Much better than store-bought. We made these as rounds for BBQ sandwiches and found they were a little on the small size for what we were expecting-- came out "slider" size, which is fine, but next time we'll probably make 6 so we get larger rolls. We ran out of milk, so used water in the rolls and instead of the glaze, brushed with a little olive oil. Very good recipe- thanks, Rita!
-
Recipeswap 15 tag These are delicious, light, airy and just the perfect shape and size. I love to make bread and rolls so this was a first pick for me. Love it and will make weekly for lunches. I made some with a salt topping and some without. I am sharing tis recipe with my DD as tey cannot get kimmelweck rolls in Florida and she misses them terribly. (WNY people eat roast beef on Kimmelweck) This is a great substitution. Thank you.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey