Bridge Rolls or Sandwich Buns

Preparation info

  • 45–50

    • Difficulty


    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. flour, etc., as for Milk Bread, using 1–2 eggs in mixing the dough


Make the dough as for Milk Bread and divide raised dough into required number of pieces; roll each piece into long finger-shaped buns about 3–3½ in. long. Place on warmed greased baking-sheets and pat down a little