Bridge Rolls

Forgive me for not writing a long description full of raving about the recipe today, but I'm fighting off a cold. I'm so glad it's finally the weekend and I'll be able to sleep in. Of course, these rolls are very tasty and, for yeast bread, stay fresh quite a long time, though they're still best on the day you make them. I shaped mine like traditional rolls, but you can also bake them elongated (I suspect that's exactly where the name comes from, bridge, or most in Polish) and make delicious sandwiches out of them.

bridge rolls

I found the recipe on Izabela's blog, who used a recipe from Tatter.

Directions:

Mix all the ingredients together in a stand mixer or knead by hand. Set aside to rise, and when the dough has doubled in size, divide it into 13 equal rolls, keeping the dough that's waiting to be shaped covered with oiled plastic wrap. Place the rolls on a baking sheet and let them rise. Preheat the oven to 220°C (430°F). When the rolls have risen, brush them with milk and sprinkle with poppy seeds or sesame seeds. Bake for about 15-18 minutes.

Enjoy!