Lately, we’ve started making finger rolls at home. The reason is simple. They are cheaper and taste better than the bakery. Plus, it’s a great activity for the kids.
Meanwhile, the war against Iran puts us on “auto-pilot.” We are living in an unusual routine. As it turns out, every lockdown brings a new hobby. For us, it’s these rolls. So, let’s get to the recipe!
Ingredients
Yields about 16 rolls
1 kg Flour
550 ml Water
4 tbsp Sugar
2 tbsp Dry yeast
80 ml Oil (I use olive oil)
1 tbsp Salt
Instructions
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Activate the Yeast: Mix the water, sugar, and yeast together and wait until it starts to foam.
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Start the Dough: Add the flour and begin kneading in a stand mixer.
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The 15-Minute Rule: After 30 seconds of mixing, add the oil and salt. Continue kneading for another 14 minutes (15 minutes total).
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First Rise: Let the dough rise for about an hour, or until it has doubled in size.
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Portioning: Divide the dough into pieces of about 100g each (you can make them larger, but this is the perfect size).
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Shaping: Roll each piece out lengthwise and then roll it up tightly. Pinch the ends and place the roll seam-side down on the baking sheet so they don’t open during baking.
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Second Rise: Cover the tray with plastic wrap and a towel. Let them rise for another hour (until doubled in size).
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Baking: Bake at 180°C (Turbo/Convection) for about 15–20 minutes.
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The Secret Step: As soon as they come out of the oven, cover them with a clean kitchen towel until they cool down completely. This keeps them soft!
Pro-Tips:
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Keep the dough covered with a towel at all times—even the individual pieces while you are working on the others.
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These rolls are freezer-friendly!
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