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Soft Finger Rolls Recipe: Easy Homemade Bread Delight
morkeisar
178m
Soft Finger Rolls Recipe: Easy Homemade Bread Delight
Author:
morkeisar
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Soft Finger Rolls Recipe: Easy Homemade Bread Delight

Prepare delicious soft finger rolls with this easy-to-follow recipe. Starting with a simple dough, you'll mix flour, yeast, sugar, water, olive oil, and salt. After kneading and two proofing stages, shape the dough into lovely finger-sized rolls. A brush of silan and water before baking gives them a beautiful golden crust. Perfect for any meal or as a snack with various fillings like cheese, this recipe guarantees soft, fluffy results every time. Follow the steps for a delightful homemade baking experience.
#Soft Rolls
#Finger Rolls
#Homemade Bread
#Easy Recipe
#Baking
#Yeast Bread
#Snack
Soft Dough After First Rise
Soft Dough After First Rise

Recipe Information

35m
Prep Time
28m
Cook Time
2h 58m
Total Time
20
Servings
Easy
Israeli / Middle Eastern
Hebrew
Nutrition (per serving)
180
Calories
5g
Protein
30g
Carbs
3g
Fat
Shaping the Finger Rolls
Shaping the Finger Rolls

Ingredients

  • All-purpose flour
    (For the dough)

    1 kilogram

  • Dry yeast
    (For the dough)

    2 tablespoons
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  • Lukewarm water
    (For the dough)

    2.5 cups

  • Sugar
    (For the dough)

    0.5 cup

  • Olive oil
    (For the dough)

    0.3 cup

  • Salt
    (For the dough)

    1 tablespoon

  • Silan (date syrup)
    (For brushing)

    1 tablespoon
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  • Water
    (For brushing)

    0.3 cup
Servings: 20
๐Ÿ’ก Tip: Check off ingredients as you add them to keep track of your progress!
Rolls Ready for Oven, Brushed with Silan
Rolls Ready for Oven, Brushed with Silan

Instructions

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  • 1

    In a mixer bowl, combine all dough ingredients (flour, yeast, lukewarm water, sugar, olive oil, and salt). Mix for 10 minutes until a smooth dough forms.
    Step 1 visual
    Preview
    10m
    Step 1 visual
    Preview
    In a mixer bowl, combine all dough ingredients (flour, yeast, lukewarm water, sugar, olive oil, and salt). Mix for 10 minutes until a smooth dough forms.
    10m

    Ensure water is lukewarm, not hot, to properly activate the yeast without killing it.
  • 2

    Knead the dough by hand for about one minute. Transfer it to an oiled bowl, cover, and let it rise in a warm place for one hour until doubled in size.
    Step 2 visual
    Preview
    1h 1m
    Step 2 visual
    Preview
    Knead the dough by hand for about one minute. Transfer it to an oiled bowl, cover, and let it rise in a warm place for one hour until doubled in size.
    1h 1m

    A warm, draft-free spot helps the dough rise efficiently. You can use a slightly warm oven (turned off).
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  • 3

    Divide the risen dough into 100-gram balls. Using a rolling pin, flatten each ball into a long rectangle and then roll it up tightly to form a finger-shaped bun.
    Step 3 visual
    Preview
    20m
    Step 3 visual
    Preview
    Divide the risen dough into 100-gram balls. Using a rolling pin, flatten each ball into a long rectangle and then roll it up tightly to form a finger-shaped bun.
    20m

    Roll tightly to avoid air pockets in the finished rolls. Uniform size ensures even baking.
  • 4

    Place the shaped rolls on a baking sheet lined with parchment paper. Cover them and let them rise for another 40 minutes.
    Step 4 visual
    Preview
    40m
    Step 4 visual
    Preview
    Place the shaped rolls on a baking sheet lined with parchment paper. Cover them and let them rise for another 40 minutes.
    40m

    Covering with a damp cloth or plastic wrap prevents the rolls from drying out during the second rise.
  • 5

    While the rolls are rising, prepare the brushing mixture: combine 1 tablespoon of silan with 1/4 cup of water. Gently brush this mixture over the risen rolls just before baking.
    Step 5 visual
    Preview
    2m
    Step 5 visual
    Preview
    While the rolls are rising, prepare the brushing mixture: combine 1 tablespoon of silan with 1/4 cup of water. Gently brush this mixture over the risen rolls just before baking.
    2m

    The silan mixture adds a lovely golden sheen and a subtle sweetness to the crust.
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  • 6

    Preheat your oven to 160ยฐC (320ยฐF). Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
    Step 6 visual
    Preview
    28m
    Step 6 visual
    Preview
    Preheat your oven to 160ยฐC (320ยฐF). Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
    28m

    Keep an eye on the rolls towards the end of baking, as oven temperatures can vary.
  • 7

    Once baked, remove the rolls from the oven and let them cool down completely on a wire rack before serving. Enjoy!
    Step 7 visual
    Preview
    15m
    Step 7 visual
    Preview
    Once baked, remove the rolls from the oven and let them cool down completely on a wire rack before serving. Enjoy!
    15m

    Cooling prevents the rolls from becoming soggy and allows the texture to set properly.
๐Ÿ’ก Tip: Click on any step to mark it as completed and track your cooking progress!

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