Bridge Rolls are quite easy to make and they may be split and filled with a variety of fillings. For this reason they are particularly suitable for an informal party. If you do not require such a large quantity of rolls, the ingredients can be
½ oz. yeast
2 tablespoons sugar
7 fl. oz. milk
1 oz. butter
1 lb. flour, warmed
1 teaspoon salt
1 egg, lightly beaten with
½ teaspoon salt
Crumble the yeast into a small bowl, add
1 teaspoon of the sugar and cream together with the back of a spoon. Set the bowl aside in a warm place for 20 minutes or until the yeast mixture is puffed up and frothy.
Pour the milk into a small saucepan. Place it over moderate heat and bring it to just below the boiling point. Reduce the heat to very low and add the butter. When the butter has melted, remove the pan from the heat and allow the milk to cool
In another bowl, beat the eggs lightly with a fork and add the warmed milk.
Sift the flour and salt into a warmed, medium-sized mixing bowl. Stir in the remaining sugar. Make a well in the centre of the dry ingredients. Into the well pour the egg-and-milk mixture and the yeast mixture. Using your fingers, or a spoon, gradually mix the ingredients to a smooth dough.
Turn the dough on to a floured surface and knead for 5 to 10 minutes. Put the dough in a greased bowl, cover with a clean
cloth and leave to rise in a warm place for 1 to 1
Punch down the dough with your fist and knead it again for 2 to 3 minutes. Turn it out on to a floured board and form it into a roll. Cut the roll into small pieces and shape these into finger-shaped rolls.
Arrange the rolls fairly close together on greased baking sheets and brush them with beaten egg. Put the baking sheets in
a warm place and leave them for 1 to 1J hours or until the rolls have risen and expanded.
Preheat the oven to very hot 450°F (Gas Mark 8, 230°C).
Brush the rolls with beaten egg again and bake in the oven for 20 minutes or until they are golden brown. Cool the rolls
on a wire rack.