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Witches Finger Rolls

  • PREP: 30
  • BAKE: 15m
  • SERVES: 8

METHOD

Make up your dough and divide into 30 balls – cover and rest for 10 minutes.

Roll out each ball into a thin sausage shape and place on a baking tray.

With a sharp knife create some thin lines around the knuckles.

Shape what will be the top of the finger and insert a blanched almond to look like a finger nail.

Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 20 – 25 minutes or until doubled in size.

Remove the cover.

Bake on the middle or lower shelf of a preheated oven at 220°C, (425°F, Gas Mark 7) for 12 – 15 minutes or until golden brown.

Now decorate the fingers – blacken around the nail and paint the knuckles green.

You could even paint the end red for that just severed look!

Our member Sue Garrod, likes to add a strong blue cheese to the bread mix dough and calls them “Mouldy Fingers” at Halloween time – here she is with her Halloween rolls.

“Hi, Just wanted to say how fabulous is the Cheese and a Onion bread mix. I add a little Red Leicester grated cheese 30 minutes before it finishes, and it just add that little extra! Plus the small permeates the house. The bread never lasts more than two days, and there are only two of us! Mmmmmmmmm Thank you. ”

Eric Lightfoot

Deb's Tips

Start off with your dough quite thinly as these Witches Finger Rolls will start to rise and fatten up!

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