Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Bridge Rolls Recipe


Veg  CBF  50mins plus proving

Makes 12 small rolls   Cold  Vegetarian  Bread  Roll  Baked Fayre Traditional  Teatime  Sandwich  English


120ml/4fl oz Milk
25g/1oz Butter
225g/8oz Strong White Flour
teaspoon Salt
1 scant teasp  Easy Blend Dried Yeast
2 teasp Caster Sugar
2 small Eggs
1 Egg, beaten with a little salt



1.  Heat the milk and butter gently in a small saucepan until the butter has melted. Set aside to cool to blood temperature.

2. Place the flour, salt, sugar and yeast together in a large bowl and mix well.

3. Check the temperature of the milk, which should feel about the same temperature as your finger. Add two eggs to the milk mixture, beat together thoroughly then gradually add to the flour mixture stirring with a wooden spoon until it comes together.

4. Start kneading with your hands in the bowl until you have a smooth dough. The dough should come away from the sides of the bowl easily without sticking so add more flour if necessary. Continue to knead the dough either in the bowl or on a floured work surface, for 5 minutes, until very smooth and elastic.

5. Form the dough into a ball, place back in the bowl, cover with clingfilm and leave it in a warm place to prove for about 1 hour until it has doubled in volume.

End of instructions

6. Very lightly butter 2 or 3 baking trays. Once the dough is well risen, lightly flour your hands, knock it back and knead very briefly then divide the mixture into 12 pieces and form each piece into a sausage shape.


7. Arrange the rolls onto the prepared trays well apart, brush the tops with some beaten egg, and leave to rise for 20 minutes. Meanwhile preheat the oven to 220C, 425F, Gas Mark 7.

8. Immediately reduce the oven temperature to 190C, 375F, Gas 5 and bake the rolls for 20 minutes. 


Cool on a wire rack.

 Follow us 




Key techniques required to make this recipe


Bake - To cook in an enclosed oven


Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Knead - A rhythmic action in dough making whereby one end of the dough is secured by the heel of one hand and  stretched away, then pulled back over the top. In bread making, two hands are use.


Knock back    - To press out air bubbles in a risen dough before shaping and proving.

Serving Suggestions


Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon


Baking sheets

Wire Rack


Tips, Options and Substitutions



 Sign up for Free E-Mailings

Still not found what you're looking for?



Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



Related Recipes

Cake Recipes 

Bread/ Bun Recipes



 International Recipes |  Special Diets  |  Reference Pages  |   Conversion Charts  |  History of  Food   |  Ingredients   |  Table Settings  | UK Food Shopping Directory |  Videos 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright 2000 to date [Recipes4us] All rights reserved.

 Some Photos