Finger Rolls - Perfect for Soup and Sandwich

These are tender soft and a good choice to serve with a hot bowl of soup. I made these rolls to hold Recipe #294458. I served with soup so didn't want to filling of a sandwich.
- Ready In:
- 20mins
- Serves:
- Yields:
- Units:
6
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ingredients
- 1 egg
- 1⁄2 cup milk
- 1⁄4 cup butter
- 2 cups bread flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon 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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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!Reply
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