Baking · English

Finger Rolls

Finger rolls

Finger rolls were one of my favorite kinds of bread when I was a child. I loved to eat a lot of them with butter or strawberry jelly and a glass of milk.

These rolls remind me so much of my childhood and all those lovely memories. Now my son loves them too. The first time I made these rolls he loved them so much, and he only wants to eat finger rolls for breakfast, lunch and dinner. Lol! But he likes them with Nutella. Oh well he is a little bit of a chocolate lover, just like his dad 🙂

Anyway, I’m sharing the recipe today, and I hope you like it! It is a very simple recipe and the rolls will taste delicious. You can also freeze them in a ziplock bag. At room temperatura they will be soft for about 3 days, if you keep in an air tight container.

The dough has 2 ways to prepare: in a bread maker or kneading by hand.

Enjoy!!!

Fabi 😘

Ingredients:

3/4 cup (180 ml) lukewarm water
3 tablespoons powdered or dry milk
1 large egg room temperature
4 tablespoons (56 grams) coconut oil
4 tablespoons (52 grams) sugar
1 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon pure orange extract * if you don’t have orange extract you can use orange zest (1 tablespoon)
3 cups (360 grams) all purpose flour
2 1/4 teaspoons (7 grams) or 1 package active dry yeast

Instructions:

1. Bread maker : this is the method that I prepare most of my breads. For me it is the easiest way to prepare any bread dough, saving you time. *However, if you enjoy kneading bread dough, by hand, please go to step 7.
2. Place all ingredients in a bowl of your bread maker, in the order listed above. Place yeast last.
3. Select “dough” cycle on your bread maker.

FullSizeRender (2)

4. A few minutes after the cycle has started, look to check that all ingredients have been combined.

5. If the dough is too dry add a little more water (1 tablespoon at a time). If the dough is too wet add flour (1 tablespoon at a time).

6. Let the machine finish its cycle. Now go to step 10.

7. Kneading by hand: in a large bowl, add lukewarm water and yeast. Let it activate. About 10 minutes. Please pay attention to the water. If it is too hot, you will kill the yeast.

8. Add dry milk, egg, coconut oil, sugar, salt, vanilla and orange extract and 1 cup of flour. Mix with a wooden spoon. Add remaining flour and start to knead the dough.

9. Place dough onto a floured surface and knead by hand for about 8-10 minutes or until the dough is no longer too sticky. If it is a little bit sticky it’s fine. But not a wet dough. Place dough back in the bowl and cover with a kitchen towel and let it rise for about 1 hour in a warm place.

10. After dough has risen, the procedure from now on is the same for both methods. Punch down to deflate dough and place onto a floured surface. Open a little bit with your hands and cut dough into ropes about 12 inches x 1 inch.

11. Grease or line a 9×13- inch baking sheet with parchment paper. Preheat oven to 350F/180oC.

12. Take each rope and cut in small pieces around 2 inches. Flatten each piece of dough a little bit, and roll it to form a small roll about the size of your pointer finger.

If you prefer rolls a little bigger just cut the dough longer. I really like them finger size.

13. Place rolls on the baking sheet leaving just 1/4 inch space in between the rolls.

IMG_8920

Cover with a kitchen towel and let the rolls rise for 30 minutes in a warm place.

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14. After rising time, carefully brush egg wash on the rolls.

15. Bake for 15-18 minutes or until they are golden brown.

Finger Rolls4

16. Serve warm with butter, jelly, Nutella or anything you like.

Finger Rolls

** Enjoy!!!

Finger Rolls

*If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures 😊.

Finger Rolls

  • Servings: 40 rolls
  • Time: 2 hours 30 minutes
  • Difficulty: easy
  • Print

Finger Rolls

Ingredients:

3/4 cup (180 ml) lukewarm water

3 tablespoons powdered or dry milk

1 large egg room temperature

4 tablespoons (56 grams) coconut oil

4 tablespoons (52 grams) sugar

1 teaspoon salt

1 teaspoon pure vanilla extract

1 teaspoon pure orange extract * if you don’t have orange extract you can use orange zest (1 tablespoon)

3 cups (360 grams) all purpose flour

2 1/4 teaspoons (7 grams) or 1 package active dry yeast

Instructions:

1. Bread maker : this is the method that I prepare most of my breads. For me it is the easiest way to prepare any bread dough, saving you time. *However, if you enjoy kneading bread dough, by hand, please go to step 7.

2. Place all ingredients in a bowl of your bread maker, in the order listed above. Place yeast last.

3. Select “dough” cycle on your bread maker.

4. A few minutes after the cycle has started, look to check that all ingredients have been combined.

5. If the dough is too dry add a little more water (1 tablespoon at a time). If the dough is too wet add flour (1 tablespoon at a time).

6. Let the machine finish its cycle. Now go to step 10.

7. Kneading by hand: in a large bowl, add lukewarm water and yeast. Let it activate. About 10 minutes. Please pay attention to the water. If it is too hot, you will kill the yeast.

8. Add dry milk, egg, coconut oil, sugar, salt, vanilla and orange extract and 1 cup of flour. Mix with a wooden spoon. Add remaining flour and start to knead the dough.

9. Place dough onto a floured surface and knead by hand for about 8-10 minutes or until the dough is no longer too sticky. If it is a little bit sticky it’s fine. But not a wet dough. Place dough back in the bowl and cover with a kitchen towel and let it rise for about 1 hour in a warm place.

10. After dough has risen, the procedure from now on is the same for both methods. Punch down to deflate dough and place onto a floured surface. Open a little bit with your hands and cut dough into ropes about 12 inches x 1 inch.

11. Grease or line a 9×13-inch baking sheet with parchment paper. Preheat oven to 350F/180C.

12. Take each rope and cut in small pieces around 2 inches. Flatten each piece of dough a little bit, and roll it to form a small roll about the size of your pointer finger. If you prefer rolls a little bigger just cut the dough longer. I really like them finger size.

13. Place rolls on the baking sheet leaving just 1/4 inch space in between the rolls. Cover with a kitchen towel and let the rolls rise for 30 minutes in a warm place.

14. After rising time, carefully brush egg wash on the rolls.

15. Bake for 15-18 minutes or until they are golden brown.

16. Serve warm with butter, jelly, Nutella or anything you like.

Enjoy!!!

https://wordpress.com/post/fabirecipes.wordpress.com/12410

 

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