Bridge Rolls

"They are called bridge rolls because they should rise and bake to stick to one another, side by side. In my experience they never really bridge – unless you place them on the tray REALLY close together, but still bake into beautiful finger rolls. You can make them a bit bigger if you like, or smaller than below and they’ll be dainty, soft, lovely and rewarding. They’ll happily make ham and cheese rolls. They can take on bacon and tomato. Fantastic lobster rolls, or failing that, some cooked fresh prawns, a little mayo, a dot of ketchup, a slice or two of cucumber."

Preparation Time2 hr

Cooking Time15 min