Bridge rolls are a variation of french brioche rolls, which means there is egg in the dough. They are shaped into logs before baking which make them perfect hand held sandwiches stuffed with your favorite fillings.
The exact origin is not exactly known but appeared around WWI when officers, who were used to brioche on their breakfast trays turned to bridge rolls. It was also around this time that Bridge became a popular game with officers.
Bridge Rolls filled with a mixture of chopped chicken and mayonnaise were one of Queen Mary’s favorite casual meals.
Melt in your Mouth Bridge Rolls
- 1 cup milk lukewarm
- 1/4 cup butter melted and cooled to lukewarm
- 1.5 tsp. instant yeast
- 4 large eggs beaten
- 4.25 cups white bread flour
- 1 tbsp. caster sugar
- 1 egg beaten with 1/2 tsp. salt for glaze
- Combine the milk with the butter, yeast and eggs. Put the flour, a half tsp of salt and sugar in a large bowl and blend in the milk mixture. Knead until the dough is smooth and comes away from the side of the bowl. Cover the bowl with cling film and leave for 1 ½ hours in a warm draft free until the dough doubles in size.
- Punch the air out of the dough; divide into 12 equal pieces and shape into logs about 4 inches long; place close to one another on a greased baking sheet. Place the baking sheet is a large plastic bag, ensuring the bag doesn't touch the buns. Leave in a warm place for 30 minutes.
- Preheat the oven to 450 F. When the buns have risen, brush with the glaze. With a sharp knife cut two diagonal strips in each bun (optional). Place in the over. After three minutes, turn the heat down to 350F and bake for 15 minutes until golden. Traditionally they should be touching.
- Cool on a rack.
- Queen Mary loved these rolls filled with chopped chicken and mayonnaise.