Finger Rolls or are they Bridge Rolls? Either way they are very light and tender due to the milk content. We ate ours with sausages, lightly fried red onions and a good squeeze of sauce.
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| Everything is in the jug of the TM5 waiting to be mixed into dough |
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| The finished dough after 6 minutes kneading |
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| Dough prior to proving |
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| Shaped finger rolls |
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| Fresh from the oven |
Makes: 12
1 egg
milk
1 tsp dried instant yeast
500g strong white bread flour
1 tsp salt
1 tbsp caster sugar
40g butter cut into small pieces
1. Place the flour, salt, caster sugar and dried instant yeast into the bowl of a mixer, add the butter and mix to fine breadcrumbs.
2. Beat the egg and make up to 300ml with room temperature milk. Add the dough hook and pour the beaten egg and milk mixture into the bowl and knead 10 minutes.
3. Oil a large bowl and add the dough, lightly coat the dough with olive oil.
4. Take a large piece of oiled clingfilm and place over the top of the bowl. Leave the dough in a warm place until doubled in size.
5. Remove the dough and cut into twelve equal pieces. Roll each piece of dough into a ball and then into fingers 13cm long.
6. Place the fingers on a large floured tray 1cm apart. Cover loosely with oiled clingfilm and rise until almost double in size.
7. Preheat the oven to 220ºCFan/200ºC dust the rolls lightly with flour.
8. Bake for 15 to 20 minutes or until golden and cooked through.
9. Remove to a cooling rack and dust again lightly with flour.
Thermomix TM5 Method
Makes: 12
1 egg
milk
1 tsp dried instant yeast
500g strong white bread flour
1 tsp salt
1 tbsp caster sugar
40g butter cut into small pieces
1. Mix the flour, salt, caster sugar and dried instant yeast 5 Secs/Speed 8.
2. Add the butter and chop - Turbo/1sec/3 times.
3. Beat the egg and make up to 300ml with room temperature milk. Pour the beaten egg and milk mixture into the jug and knead 6 minutes.
4. Oil a large bowl and add the dough, lightly coat the dough with olive oil.
5. Take a large piece of oiled clingfilm and place over the top of the bowl. Leave the dough in a warm place until doubled in size.
6. Remove the dough and cut into twelve equal pieces. Roll each piece of dough into a ball and then into fingers 13cm long.
7. Place the fingers on a large floured tray 1cm apart. Cover loosely with oiled clingfilm and rise until almost double in size.
8. Preheat the oven to 220ºCFan/200ºC dust the rolls lightly with flour.
9. Bake for 15 to 20 minutes or until golden and cooked through.
10. Remove to a cooling rack and dust again lightly with flour.
Note: To make in a bread machine place the ingredients in the bread pan according to the manufacturers instructions.
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