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.
Notes
- Enjoy with your favourite hot or cold sandwich filling or as a side with homemade soup - the link to our recipes are below.