Bridge Rolls
When my dad left school, at age 14, just after WWII, he worked in Manchester, (England) at a bakery. His claiim to fame was making Bridge Rolls for Winston Churchill. His stint in the bakery was short lived due to his contracting dermatisis. However, he never lost the 'knack' for kneeding and would often drive my mother to distraction by kneeding pastry with more vigour than necessary. It has been a whim of mine to make bridge rolls, as they are not readily available in bakeries that I have been to in the USA. This weekend I went online, typed in 'bridge rolls' and attempted the first recipe that popped up. They were wonderful. Cakey, sweet, and my husband thoroughly enjoyed them with cream cheese, whilst my daughter prefered an egg mayonaise topping. They are perfect for a quick snack and make a wonderful addition to the finger food buffet list! My dad, unfortuately, passed away 5 years ago, so I couldnt tell him about my latest bread accomplishment, but my mum seemed delighted that I had chosen these particular rolls to add to my collection! The best thing about them is that they are small, so you dont look greedy if you go back for more!! Thanks for listening!
Tracie
Comments
Tracie-
They sound very interesting- Where did you find the recipe? I would like to try them.
Jim
Hey Jim,
Thanks for responding. The website is gourmetbritain.com. Search the recipes for Bridge Rolls. If you query by bridge rolls, you should see some pics online, and this is EXACTLY how they came out! Good luck! Let me know what you think.
Tracie
Sounds like the perfect thing to make for my bridge group! Thanks.
Pardon my being a dumb American, but I am not sure what some of the words in the recipe are. Can you explain Easy Blend Dried and Caster sugar? I'm looking forward to the education.
Thanks,
Paul
Hey Paul,
I used the Fleishman's active dry yeast (I translate most 'yeast' options to Fleishman's active dry!)
Caster Sugar is superfine sugar (athough I must say I substituted light brown sugar but superfine may give it a sweeter taste).
One word of advice, a tablespoon in an English recipe is actually two american tablespoons. I think the English tablespoon is what you would call a 'serving' spoon. Easiest way to overcome is that a tablespoon is equivaent to 1oz.
I am a Brit living in the USA, so I can appreciate your questions. It took me a long time to realise why my 'american' recipes were not successful, and trying to find 'matching' ingredients. The education has been fun, and cups are so easy to use!
Have fun! Tracie
http://www.gourmetbritain.com/recipes_entry.php?item=573
The recipe has listed a tablespoon as 15 ml which is the same as a North American (US&Canada) tablespoon.
A Dessert spoon in the UK is about 2 tablespoons in North America measures.
The 6 ml measure in the recipe is the same as a slightly rounded teaspoon as a teaspoon is 5 ml.