Finger rolls

Ingredients:

• 10½oz (300g) FRANCINE Spéciale Pains
flour
• 2 packets of FRANCINE Levure Boulangère Spéciale Pains yeast
• ¾oz (20g) Régilait powdered milk
(2½ tablespoons)
• 6 fl oz (18cl) water
• 3oz (80g) butter
• 1oz (30g) caster sugar
• 1 teaspoon of salt

Preparation Time:

15 min

Cooking Time:

75 min

Method:

1. Mix the flour, salt and sugar in a large bowl or a Kenwood chef mixing bowl fitted with a dough hook.

2. Mix with a wooden spoon or with your hands. Add the soft butter and knead the dough for several minutes.

3. Cover with a cloth and leave to rise for 30 min. in a warm place.

4. Divide the dough into small individual loaves and place on a Pyrex non-sticking baking tray and leave to rise for another 30 minutes.

5. Bake on 180 °C/350°F/gas 4 for about 10 to 15 min.