David and I had a couple of days off together after the New Year and were fancying a sausage and egg sandwich for our breakfast one of the mornings and a finger roll is the perfect kind of roll, especially for sausages! This white finger rolls recipe made in our Thermomix has been sitting in My Recipes in our Cookidoo app for quite a while now, waiting to made. Well they've now been made for the first time and oh my goodness, they were certainly worth the wait...they were AMAZING!! So lovely and soft and very moreish (if you're bread lovers like us!). We'll definitely be making them again and would highly recommend you give them a try too.
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tip
- Enjoy with your favourite hot or cold sandwich filling or as a side with homemade soup - the link to our recipes are below.
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Recipe on UK Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 650g strong white bread flour, plus extra for dusting
- 1 tsp fine sea salt
- 2 tsp caster sugar
- 1.5 tsp dried instant yeast (or 7g sachet)
- 50g unsalted butter, diced
- 400g milk
- 1 large egg
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Instructions
- Grease a large bowl and a large rectangular baking tray then set aside.
- Place the flour, salt, sugar and yeast in the mixing bowl then mix for 5 seconds/speed 8.
- Add the butter and chop on Turbo/1 second/3 times.
- Add the milk and egg, mix for 20 seconds/speed 4 then knead for 4 minutes. Transfer the sticky dough to the greased bowl, cover with lightly greased cling film and leave to rise in a warm place until doubled in size (approx. 2 hours).
- Transfer the risen dough to a floured surface and knock back to deflate. Divide it into twelve equal pieces then form each into a sausage shape (approx. 15cm long).
- Place the rolls on the prepared baking tray, leaving a 1cm gap between each to allow space for the rolls to expand. Cover with greased cling film and leave to rise for 1 hour. Towards the end of the resting time, preheat the oven to 220C.
- Dust the rolls with flour then bake for 5 minutes (220C). Lower the oven temperature to 200C then bake for a further 5 to 10 minutes until golden brown. Cool on a wire rack before serving.
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted using a stand (food) mixer, chopping board and sharp knife. My suggestions are as follows:
- Grease a large bowl and a large rectangular baking tray then set aside.
- Using a stand (food) mixer, place the flour, salt, sugar and yeast in the bowl then mix for 5 seconds on a medium to high speed.
- Finely chop the butter and add it to the bowl then mix for 3 seconds on a high speed.
- Add the milk and egg, mix for 20 seconds on a medium to low speed then knead for 4 minutes. Transfer the sticky dough to the greased bowl, cover with lightly greased cling film and leave to rise in a warm place until doubled in size (approx. 2 hours).
- Transfer the risen dough to a floured surface and knock back to deflate. Divide it into twelve equal pieces then form each into a sausage shape (approx. 15cm long).
- Place the rolls on the prepared baking tray, leaving a 1cm gap between each to allow space for the rolls to expand. Cover with greased cling film and leave to rise for 1 hour. Towards the end of the resting time, preheat the oven to 220C.
- Dust the rolls with flour then bake for 5 minutes (220C). Lower the oven temperature to 200C then bake for a further 5 to 10 minutes until golden brown. Cool on a wire rack before serving.
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White Finger Rolls (Thermomix)
Ingredients
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
- 650g strong white bread flour plus extra for dusting
- 1 tsp fine sea salt
- 2 tsp caster sugar
- 1.5 tsp dried instant yeast or 7g sachet
- 50g unsalted butter diced
- 400g milk
- 1 large egg
Instructions
- Grease a large bowl and a large rectangular baking tray then set aside.
- Place the flour, salt, sugar and yeast in the mixing bowl then mix for 5 seconds/speed 8.
- Add the butter and chop on Turbo/1 second/3 times.
- Add the milk and egg, mix for 20 seconds/speed 4 then knead for 4 minutes. Transfer the sticky dough to the greased bowl, cover with lightly greased cling film and leave to rise in a warm place until doubled in size (approx. 2 hours).
- Transfer the risen dough to a floured surface and knock back to deflate. Divide it into twelve equal pieces then form each into a sausage shape (approx. 15cm long).
- Place the rolls on the prepared baking tray, leaving a 1cm gap between each to allow space for the rolls to expand. Cover with greased cling film and leave to rise for 1 hour. Towards the end of the resting time, preheat the oven to 220C.
- Dust the rolls with flour then bake for 5 minutes (220C). Lower the oven temperature to 200C then bake for a further 5 to 10 minutes until golden brown. Cool on a wire rack before serving.
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