Making White Finger Rolls

White finger rolls are soft, elongated bread rolls that are perfect for making sandwiches, hot dogs, or enjoying with butter and jam. These rolls are light, airy, and have a slightly chewy texture, making them versatile and delicious. You may however want a more robust baking recipe for hot dogs however so please check out our recipe for hot dog rolls.

Perfect for summer BBQs and picnics.

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Digital kitchen scale (optional, for precise measurements)
• Whisk
• Dough scraper or spatula
• Stand mixer with dough hook attachment (optional)
• Clean kitchen towel or plastic wrap
• Baking tray
• Parchment paper
• Pastry brush (for brushing with butter)
• Sifter or fine-mesh sieve (for dusting with flour)
• Wire cooling rack

Ingredients

For the Dough

• 300g strong white bread flour (about 2 1/4 cups)
• 7g instant yeast (about 2 1/4 teaspoons)
• 15g sugar (about 1 tablespoon)
• 5g salt (about 1 teaspoon)
• 200ml warm milk (about 3/4 cup + 2 tablespoons, at 38°C/100°F)
• 30g unsalted butter, softened (about 2 tablespoons)

For Brushing

• 15g melted butter (about 1 tablespoon) or milk for brushing before baking

Nutritional Information (Per Roll)

• Calories: Approximately 180 kcal
• Protein: 5g
• Carbohydrates: 32g
• Fat: 4g
• Fiber: 1g
• Sodium: 210mg

Preparation and Baking Times

• Preparation Time: 20 minutes
• First Rise: 1 hour
• Shaping: 10 minutes
• Second Rise: 30-40 minutes
• Baking Time: 15-18 minutes
• Cooling Time: 20 minutes
• Total Time: About 2.5 hours

Step-by-Step Instructions

1. Preparing the Dough

1. Mix the dry ingredients:
   • In a large mixing bowl or the bowl of a stand mixer, whisk together the strong white bread flour, instant yeast, sugar, and salt until well combined.
2. Add the wet ingredients:
   • Gradually pour the warm milk into the dry ingredients while mixing with a dough scraper, spatula, or the dough hook attachment on a stand mixer.
   • Add the softened butter and continue mixing until the dough starts to come together.
3. Knead the dough:
   • If using a stand mixer, knead the dough on medium speed with the dough hook attachment for about 8 minutes. If kneading by hand, transfer the dough to a lightly floured surface and knead for 10-12 minutes until the dough is smooth, elastic, and slightly tacky.
4. First rise:
   • Shape the kneaded dough into a ball and place it in a lightly greased bowl, turning the dough ball to coat it with oil.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Let the dough rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.

2. Shaping the Rolls

1. Divide the dough:
   • After the dough has risen, punch it down gently to release any trapped air.
   • Turn the dough out onto a lightly floured surface and divide it into six equal portions, each weighing approximately 85-90g.
2. Shape the rolls:
   • Shape each portion into a smooth ball by pulling the edges of the dough to the center and pinching them together.
   • Roll each ball into an elongated shape, about 5-6 inches long, to form finger rolls.
   • Place the shaped rolls on a baking tray lined with parchment paper, spacing them evenly.
3. Final proofing:
   • Cover the rolls loosely with a clean kitchen towel or plastic wrap and let them rise for 30-40 minutes, or until they have puffed up and nearly doubled in size.

3. Baking the Rolls

1. Preheat the oven:
   • While the rolls are proofing, preheat your oven to 190°C (375°F) or 170°C (340°F) for fan-assisted ovens.
2. Brush the rolls:
   • Just before baking, lightly brush the tops of the rolls with melted butter or milk using a pastry brush. This will give the rolls a soft, golden crust.
3. Bake the rolls:
   • Place the baking tray in the preheated oven and bake the rolls for 15-18 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
4. Cool the rolls:
   • Once baked, remove the rolls from the oven and transfer them to a wire cooling rack.
   • Allow the rolls to cool for at least 20 minutes before serving.

Additional Tips and Variations

• Storing: White finger rolls can be stored in an airtight container at room temperature for up to 2 days. For longer storage, they can be frozen and reheated in the oven when needed.
• Seed Topping: Sprinkle seeds like sesame, poppy, or sunflower seeds on top of the rolls after brushing with butter or milk for added texture and flavor.
• Whole Wheat Variation: Substitute 50g of the white bread flour with whole wheat flour for a more rustic roll. You may need to add a bit more milk as whole wheat flour absorbs more liquid.
• Herb-Infused Rolls: Mix in dried herbs like rosemary or thyme into the dough for a flavored variation.

These soft white finger rolls are a delightful addition to any meal, perfect for filling with savory or sweet ingredients. The rolls are soft and fluffy, making them ideal for sandwiches or as a base for hot dogs. With a simple preparation process, these rolls can easily become a go-to recipe for fresh homemade bread.