Every Israeli kid knows these rolls. Long, soft, golden finger rolls, just like the ones from the bakery.
This is my simple version. They come out extra soft, with a pretty, shiny top.
I make them for breakfast and for school sandwiches. They also go next to any meal.
The elastic dough and the way they’re baked give you exactly the bakery roll you’re used to. Only much fresher.
One tip: save half of the sugar glaze. A second brush right out of the oven makes them shiny and keeps them soft.
Soft finger rolls are made from 00 flour, lukewarm water, instant yeast, salt, sugar, and olive oil. Knead 10 minutes, rise about 1 hour, shape 8–9 long rolls, and rise another 30–40 minutes. Brush with sugar water and bake at 350°F (180°C) for 17–22 minutes, then brush again.
Soft Finger Rolls (Bakery-Style)
Ingredients
Method
- In a small bowl, mix the yeast and sugar with a scant ½ cup (100 ml) of the lukewarm water. Set aside for 5–10 minutes, until bubbles appear.
- In a large bowl, mix the flour and salt. Add the yeast mixture, the rest of the water (a scant 1 cup / 220 ml), and the olive oil.
- Knead for 10 minutes, until you have a soft, smooth dough.
- Transfer to a greased bowl, cover, and let rise in a warm spot for about 1 hour, until doubled in size.
- Divide into 8–9 balls of about 3½ oz (100 g) each. Roll each ball into a finger 6–7 inches (15–18 cm) long.
- Place on a parchment-lined baking sheet, 1½–2 inches (4–5 cm) apart. Cover and let rise another 30–40 minutes.
- Mix the 2 teaspoons of sugar with the 4 tablespoons of hot water. Lightly brush the rolls and save half of the mixture.
- Bake in an oven preheated to 350°F (180°C) for 17–22 minutes, until golden.
- When the rolls come out of the oven, brush them again with the sugar water for shine and softness (optional).
Notes
- Wait for real bubbles in step 1 before mixing. That’s your sign the yeast is active.
- Weigh the balls if you can. Even sizes mean even baking.
- Don’t skip the second glaze if you want that shiny bakery look. It’s optional, but it keeps the rolls softer.
- Tipo 00 flour → all-purpose flour (same amount).
- Olive oil → a neutral oil such as canola.
Frequently asked questions
Yes. The original recipe says regular flour works too, in the same amount.
A well-kneaded, elastic dough and a sugar-water glaze brushed on before and after baking.
Yes. The dough uses olive oil and water, with no milk or butter.
Keep them in a sealed bag at room temperature for a day or two. They also freeze well; thaw at room temperature or warm briefly in the oven.
Yes. Bake, cool, and freeze them, then take out what you need the night before.
