Go Back
finger rolls in a wooden bowl.

Finger rolls

Delicious, soft finger or bridge rolls. They're perfect for a picnic and really easy for kids to make.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Proving time 3 hours
Total Time 3 hours 40 minutes
Servings: 9 rolls
Course: lunch, Snack
Cuisine: British
Calories: 389
Ingredients Method

Ingredients
  

  • 500 g (4 cups) strong white bread flour
  • 1 tsp salt
  • 25 g (2 tbsp) caster sugar
  • 7 g packet instant yeast
  • 30 g (2 tbsp) butter
  • 250 ml (1 cup) milk
  • 1 egg

Method
 

Measure out the dry ingredients
  1. Measure the flour out and add it to a large mixing bowl or freestanding mixer.
  2. In separate corners, add the salt, caster sugar and yeast.
Add the wet ingredients
  1. Measure out the milk either using digital scales or a measuring jug.
  2. Measure out the butter and add it to your milk.
  3. Warm the milk and butter up in the microwave for a minute or so, or do it gently in a pan on the hob. Do it until the butter has almost melted and the milk is warm, but not hot.
  4. Finally, add the egg into the milk mixture.
  5. Give the mixture a whisk to blend it all together.
Make the dough
  1. If you're using a freestanding mixer, attach the dough hook. Turn the mixer on a slow speed then slowly add the milk mixture. You might not need all of the milk. Stop adding it if it looks too sticky.
  2. Knead the dough for 5 minutes. Keep going until the dough is soft and looks smooth.
  3. If you don't have a mixer, simply pour the milk into your bowl and mix it in with wooden spoons. Once it's come together, tip it onto a floured work surface and knead it for 10 minutes.
  4. Pop your dough in a bowl and cover it with oiled clingfilm or a clean tea towel. Leave it somewhere warm to prove for 1 – 2 hours. You're ready for the next step once it's double in size.
Make the finger rolls
  1. Remove the dough from the bowl and knock it back (knock the air out).
  2. Divide the dough into 9 (you can make fewer or more depending on how big you want your finger rolls.)
  3. Shape each piece of dough into a long sausage shape.
  4. Lay each finger roll onto a greased or lined baking tray. Leave a little gap between each one so they have space to grow. Lay them facing the same way and don't worry if they end up touching, as this is what will give them a lovely soft edge.
  5. Cover the finger rolls again and leave them to prove for another hour or so until they have doubled in size again. You know they're definitely ready when if you gently poke them the dough should spring back.
Bake the finger rolls
  1. Preheat your oven to 220C / 200C Fan / 425F
  2. Bake your finger rolls in the oven for around 20 minutes.
  3. They're ready when they've turned golden brown and if you tap the bottom they should sound hollow.
  4. Remove them from the oven, leave them to cool for a few minutes.