- 300 g of flour for finger rolls or brioche mix
- 150 g of warm milk
- 2 packets of special Baker

BY HAND ONLY:
- Blend together the flour, sugar and salt in a large bowl. Make a well and pour in the contents of the two yeast packets. Then slowly blend in the milk, the softened butter and the egg.
- Knead vigorously for six minutes with a wooden spoon, and then with floured hands, until you obtain a very smooth and elastic dough.
- Cover the bowl with a cloth and allow the dough to rest for 15 minutes.
- After it has risen, shape a long roll approximately 70 cm in length and place it on a lightly oiled baking tray.
- Shape the dough into a circle and join the two ends; then score the dough with crossed slashes over the entire surface using the scissors.
- Allow to rise under a cloth for 1 hour and 15 minutes in a warm place.
- 15 minutes before the end of the rising time, set the oven to 180°C (setting 6).
- Coat generously with egg or milk and bake 15 to 20 minutes.