How to Make Finger Rolls - Recipe

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.

Everything is in the jug of the TM5 waiting to be mixed into dough

The finished dough after 6 minutes kneading

Dough prior to proving

Shaped finger rolls

Fresh from the oven

Conventional Recipe Using a Stand Mixer

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.

You may also like:
Fougasse
Easy Bread Rolls
Goat's Cheese and Rosemary Buns

Mixed Vegetable Bake Thermomix TM5

I recreated this tasty vegetable bake, which was one of the dishes made at the Thermomix TM5 demo by Marta the demonstrator, it has a bechamel sauce and is topped with a parsley and Parmesan breadcrumb mix.

The vegetables are cooked in a vessel called a Varoma which fits on top of the jug. Unfortunately I loaded them up incorrectly, obviously the vegetables which take the longest to cook should be at the base.

The vegetables took 20 minutes to cook, they don't want to be cooked completely because they are baked in the oven later.

The bechamel sauce looks a little strange at this stage -  this is the fat and flour cooked and mixed together before adding milk.

The milk is added before it is cooked through and whizzed to make a smooth sauce. Or make using the all in one method which takes even less time.

Making flavoured breadcrumbs (I used the ends of the loaf), garlic, parsley and Parmesan.

The vegetable bake is topped with the bechamel sauce and flavoured breadcrumbs before cooking for 20 minutes or so.

On this occasion there isn't a recipe because it's the one used in the demo but you can easily make this dish in the conventional way.

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New In My Kitchen The Thermomix TM5

Over the years I've juiced and whizzed fruit with varying successes and if you, like me, love gadgets then you too no doubt will have worked your way through a plethora of gadgetry. I've now sent the juicer to the charity shop, it has sat unused in the cupboard for ages, mainly because I feel that we should be eating the fibrous stuff the juicer spews out and not throwing it away. I bought my juicer many years ago and it was only used at weekends - I've enjoyed every single drink we made but not enjoyed cleaning five separate parts, or the dreaded filter which hubby was employed to scrupulously clean.

I've been blending drinks too over the years but my new kitchen toy really does make fast work of the task. Those pesky redcurrant seeds will take a little longer to blitz and I found adding another 30 seconds to the blend time did the trick. So in 'Thermie talk' here's the method: Chop 5 Sec/Speed 5 - Blend 1 Min/Speed 10 - Add more water if necessary Blend 20 Sec/Speed 3.

In my freezer there always seems to be frozen fruit coated in ice that I haven't used up quickly enough and these are perfect to use and saves adding too many ice cubes.

My drink is made from frozen blackcurrants and redcurrants (from my garden), a peeled orange (chopped), 1 x quartered apple (Braeburn always taste lovely) and a little water to loosen the mixture and thin down the drink.

I struggle with green smoothies and drinks and to date they aren't on my agenda for blitzing and I can't comment on these, but I've used a variety of fruits over the past few weeks and find that adding an orange to lots of blended drinks makes a huge difference to the flavour.

I'm definitely not going to wax lyrical about how living off fruit drinks and smoothies will change my life in 2016 - I try to blend a few times a week, when I fancy a refreshing drink or need to use up the last of the fruit bowl.

Well, I'm loving my new present from hubby and whizzing up things in seconds, come on what's not to love!

Pop over to my Pinterest Board for amazing drinks, smoothies and juices.

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