Homemade Finger Rolls

Ingredients

• 2.25 teaspoons Active dry yeast (Equivalent to one packet)
• 1 cup Milk (Warm, not hot)
• 0.5 teaspoon Salt
• 3.5 cups All-purpose flour (Approximately, plus more for dusting)
• 0.25 cup Granulated sugar
• 0.25 cup Unsalted butter (Softened)
• 2 Large eggs

Instructions

1. 1In a large bowl, dissolve the yeast in warm milk. Let stand for 5-10 minutes, or until foamy.
2. 2Add salt and 1 cup of flour to the yeast mixture. Stir until combined. Cover the bowl and let rise in a warm place for 1 hour, or until doubled in size.
3. 3Add sugar, softened butter, and eggs to the risen sponge. Mix well. Gradually add the remaining flour (about 2.5 cups), mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
4. 4Divide the dough into 12 equal pieces. Roll each piece into a finger shape (about 4-5 inches long). Place the rolls close together on a buttered baking sheet in parallel rows, about 2 inches apart.
5. 5Cover the rolls and let rise in a warm place for 30 minutes, or until puffy.
6. 6Preheat oven to 375°F (190°C). Bake the rolls for 18-20 minutes, or until golden brown.
7. 7Let the rolls cool slightly. Cut each roll diagonally into 1/2-inch slices. Place the slices on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until evenly browned and crispy.