• 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 to make a good shape. Put the rolls touching one another so that they bake with soft edges. Prove for 10 min., brush with egg and milk and bake in a hot oven (425° F., Gas 7).